Name: Brussels Sprout-Kale Cobb Salad with Bacon, Tomato, Avocado & Egg
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 12 slices bacon; 0.68 kg Brussels sprouts; 1 ½ (113 g) pkgs crumbled blue cheese; 6 eggs; 1 ½ small pkgs grape tomatoes; 1 ½ bunches kale; 2 shallots; black pepper; Dijon mustard; extra virgin olive oil; honey; red wine vinegar; salt

Brussels Sprout-Kale Cobb Salad with Bacon, Tomato, Avocado & EggBrussels Sprout-Kale Cobb Salad with Bacon, Tomato, Avocado & Egg — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ avocados

12 slices bacon

0.68 kg Brussels sprouts

1 ½ (113 g) pkgs crumbled blue cheese

6 eggs

1 ½ small pkgs grape tomatoes

1 ½ bunches kale

2 shallots

black pepper

Dijon mustard

extra virgin olive oil

honey

red wine vinegar

salt

Instructions

Place eggs in a medium saucepan, cover with water, and bring to a boil. Reduce heat to a simmer and cook for 8 minutes. Drain hot water and add ice or run under cold water to cool; set aside.

Meanwhile, small dice bacon.

Preheat a large skillet over medium heat.

Once the skillet is hot, add bacon and cook, stirring occasionally, until crispy, 4-5 minutes. Using a slotted spoon, remove crispy bacon to a paper towel-lined plate; set aside. (Reserve skillet with drippings for later use.)

While the bacon is cooking, wash and dry the fresh produce.

Return skillet (with drippings) to medium-high heat. Add tomatoes and salt; cook, stirring occasionally, until starting to brown and burst, 5-7 minutes. Remove from heat.

Meanwhile, using a clean cutting board, peel and mince shallots. Place in a large bowl along with oil, vinegar, Dijon, honey, salt, and pepper. Whisk to combine the dressing.

Fold kale leaves in half lengthwise and slice off the stems; cut leaves crosswise into thin (shred-like) pieces. Add to the bowl with the dressing.

Trim and thinly slice Brussels sprouts. Add to the bowl.

Using your hands, massage the greens with the dressing until wilted, 1-2 minutes. Set aside.

Halve and pit avocados; using a spoon, scoop out the flesh and large dice. Transfer to a small bowl.

Peel and quarter eggs, then season with salt and pepper.

To serve, divide greens between plates or bowls. Top with bacon, eggs, tomatoes, avocado, and blue cheese. Enjoy!

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