Crispy Brussel Sprout Salad with Anchovy & Garlic Aioli

When you want to do something different than the standard roasted Brussel sprouts, consider this hearty salad dressed in an umami-heavy anchovy & garlic aioli.

Crispy Brussel Sprout Salad with Anchovy & Garlic Aioli

When you want to do something different than the standard roasted Brussel sprouts, consider this hearty salad dressed in an umami-heavy anchovy & garlic aioli.


For the Brussel Sprout Salad:

  • 8 oz smoky bacon (cut into 1/4” lardons)
  • 24 oz Brussel sprouts, roots trimmed and outer leaves removed (cut in half)
  • ½ red onion ( cut into relatively thick 1/4” slices)
  • ¼ cup vegetable oil
  • 1 Tbsp kosher salt
  • 2 tsp red pepper flakes
  • 2 tsp ground sweet paprika
  • ¼ head purple cabbage (shredded finely)
  • Zest of 1 lime
  • Juice of 1 lime
  • 2 tsp kosher salt
  • Salt & freshly-ground black pepper ( to taste)
  • Balsamic vinegar (as garnish)

For the Anchovy & Garlic Aioli:

  • 1 Tbsp bacon fat (from the fat you rendered from bacon cooked earlier)
  • 7/8 cup sunflower seed oil
  • 3 whole anchovies in oil (drained from their oil)
  • 1 clove garlic (finely sliced)
  • 1 whole egg
  • 1 Tbsp Dijon mustard
  • ½ tsp kosher salt
  • 1 Tbsp water (to thin Aioli consistency if necessary)


  • Saute bacon over medium heat to render fat until the bacon is crispy.
  • When bacon is crispy, remove bacon from pan and drain on paper towels, leaving the rendered fat in the pan.
  • Reserve 1 Tbsp of the rendered bacon fat and combine with the 7/8 cup sunflower seed oil needed for the aioli you will make later.
  • Place a cleaned large sheet tray in the oven and preheat oven to 425F.
  • Mix the remaining bacon fat with the halved Brussel sprouts, sliced red onion, ¼ cup vegetable oil, 1 Tbsp kosher salt, 2 tsp red pepper flakes, and 2 tsp ground sweet paprika and combine thoroughly.
  • When oven has reached 425F, carefully remove the hot sheet tray from the oven and evenly distribute the vegetables on hot sheet tray.
  • Return the vegetables to the oven and cook until vegetables are fully roasted. 
  • While the vegetables are roasting in the oven, make the anchovy & garlic aioli.
  • To make the anchovy & garlic aioli, combine the 1 Tbsp of bacon fat from earlier with the 7/8 cup sunflower seed oil and 3 anchovies, plus the sliced garlic clove, whole egg, Dijon mustard, and kosher salt.
  • Blend contents with an immersion blender in a tall and narrow container until the ingredients are fully emulsified.
  • Add water if necessary to thin consistency.
  • Taste aioli and season with salt and freshly-ground black pepper.
  • When vegetables are done, remove from oven and season gently with salt and freshly-ground black pepper to taste.
  • Allow the vegetables to cool for five minutes.
  • While the vegetables are cooling, toss the shredded cabbage with the zest and juice of 1 lime and 2 tsp kosher salt. Season mixture lightly with salt and freshly-ground black pepper to taste.
  • Toss the roasted vegetables with the seasoned cabbage and bacon lardons you cooked earlier in a large bowl with some of the anchovy & garlic aioli until mixed together.
  • Served roasted vegetables in a bowl, topped with some balsamic vinegar.
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