Frisée and Brussels Sprouts with Turkey Bacon

Recipe and photo by Tami Ganeles Weiser Yield:  4 servings
Prep Time:  20 minutes Cook Time:  40 minutes

Frisée and Brussels Sprouts with Turkey Bacon

Leftover Brussels sprouts? Sometime I do have a few. Roasted Brussels sprouts are as tasty on day 2 as they are on day 1, though not as crispy. But chilled, they’re the perfect partner for this ever-so-light frisée and crackly turkey bacon lardon salad, which is bathed in a vermouth-mustard sauce that just begs to be tasted. This is great as an Old World-style side dish or starter, and add a poached egg and you’ve got a wonderful, showy, and completely delicious brunch dish. But you don’t need to wait until you have leftovers to make this salad. Roasting them only takes half an hour—just leave enough time for them to cool before adding them to the salad.


8 ounces (about 1½ cups) Roasted Brussels Sprouts, halved and chilled (see Kitchen Tips)

8 ounces sliced turkey or lamb bacon

2 shallots, peeled and minced

¼ cup dry vermouth

2 tablespoons white wine vinegar

1 tablespoon honey mustard

8 ounces frisée (French curly endive) (about 4 cups)

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper


  1. If you have leftover roasted Brussels sprouts, by all means use them. If you are roasting the Brussels sprouts from scratch, follow the simple directions for The Weiser Kitchen’s Roasted Brussels Sprouts, but halve the amount and chill them when they are done.
  2. Meanwhile, cut the bacon slices crosswise into ¼-inch strips, aka lardons. Line a platter with paper towels and position it near the stove.
  3. Heat a saucepan over moderate heat until it feels warm when you hold your hand just above the surface. Add the bacon and cook, stirring frequently, until it is deeply browned and crisp, and the fat has rendered into liquid (the time will vary based upon the brand and type of meat). Using a slotted spoon, transfer to the prepared platter. Reserve the pan and any fat that has accumulated in it.
  4. Add the shallots to the pan and cook, stirring for about 1 minute, or until translucent. Add the vermouth, increase the heat, and gently tilt the pan away from you so as to not get a burst of alcohol fumes in your face. Bring to a boil and boil for 5 seconds. Remove from the heat and stir in the vinegar, mustard, salt, and pepper. Allow to cool to the touch while you prepare the salad.
  5. Tear the frisée into bite-sized pieces and put them into a large serving bowl. Add the chilled roasted brussels sprouts and gently mix to combine. Add the dressing and toss to lightly coat. Scatter the bacon on top and serve immediately.

Kitchen Tips

  1. Leftover Brussels sprouts work just fine in this recipe.  As an alternative to plain Roasted Brussels Sprouts, our Sweet Roasted Brussels Sprouts have an Asian accent that will give this dish a sweet contrast to the salty bacon.

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