I refuse to be ashamed. I made this absolutely delicious slaw-salad ONLY for myself for lunch this week. I didn’t share it, I didn’t even offer to make it for my honey or my folks. I just whipped it up and ate it. In my defense (but, I’m not ashamed…) no one else was even home for lunch this day, and even if they HAD been, there were only a couple of brussels sprouts left over from supper the night before. But it was so good…maybe I should have made it for the anyway. ugh. I guess I am a little shamed. At least I can share this crazy fast, easy-peasy recipe with y’all and YOU can make it for whoever happens to be home for lunch.
Bacon-Dijion Brussels Sprouts with Cornbread Croutons
Serves 1
What you need:
6-8 Brussels Sprouts, shaved on the larger side of a box grater
1 piece of cornbread, sliced into small cubes, liberally sprayed with cooking spray, and toasted until crunchy and brown (about 5 minutes)
1 large, thick slice of cooked bacon, finely chopped
1/2 tablespoon of bacon grease
salt, pepper to taste
6 apple slices
1/2 teaspoon of dijon mustard
What you do:
Toast the cornbread in the oven or toaster oven and cook the bacon however you usually do that (skillet, oven, micowave, whatevs). While that’s happening, shave the Brussels Sprouts, then heat your bacon grease in a skillet. (If you don’t keep leftover bacon grease in your fridge, then you’ll want to cook your bacon in a skillet so you can save the grease. I ALWAYS have some on hand, which means I could go the fast way and microwave the bacon this time.)
Sautee’ the shaved sprouts in the grease until they are lightly wilted, and mix in the mustard. Salt and pepper them lightly, and then toss with the crutons and bacon pieces. Serve on a plate with the apple slices. 
- 6-8 Brussels Sprouts, shaved on the larger side of a box grater
- 1 piece of cornbread, sliced into small cubes, liberally sprayed with cooking spray, and toasted until crunchy and brown (about 5 minutes)
- 1 large, thick slice of cooked bacon, finely chopped
- ½ tablespoon of bacon grease
- salt, pepper to taste
- 6 granny smith apple slices
- ½ teaspoon of dijon mustard
- Toast the cornbread in the oven or toaster oven
- Cook the bacon however you usually do that (skillet, oven, micowave, whatevs).
- While that’s happening, shave the Brussels Sprouts, then heat your bacon grease in a skillet. (If you don’t keep leftover bacon grease in your fridge, then you’ll want to cook your bacon in a skillet so you can save the grease. I ALWAYS have some on hand, which means I could go the fast way and microwave the bacon this time.)
- Sautee’ the shaved sprouts in the grease until they are lightly wilted, and mix in the mustard. Salt and pepper them lightly, and then toss with the croutons and bacon pieces. Serve on a plate with the apple slices.
The Brussel sprout slaw had to be wonderful because the pictures are divine…my mouth is watering.
