Brussels Sprout Salad

Brussels sprouts are such a nutritional powerhouse.  They are chock full of iron, potassium, vitamin c, and oddly enough, protein.  Some people have an aversion to Brussels sprouts, perhaps due to a bad childhood dinner table memory.  Here’s a hearty, versatile salad that will convert even the most staunch Brussels sprouts hater into a believer.  I like to toss the leaves with in the dressing several hours before serving, to “soften” them.  This salad is even better the next day, which can’t be said for most green salads.  Try it – it’s TO DIE FOR.

Common name: Brussels sprout


Mustard vinaigrette:

    • 1/4 cup honey
      3 tablespoons  champagne vinegar
      2 tablespoons fresh lemon juice
      1 tablespoon fresh lemon zest
      1 tablespoon Dijon mustard
      1 tablespoon fresh minced garlic
      1 1/2 cups olive oil
      Sea salt, to taste
      Ground black pepper, to taste
       3 cups raw shredded Brussels sprouts (many grocers carry them bagged and shredded, try Trader Joe’s).
      1 tablespoon dried cranberries or dried blueberries
        4 slices cooked and diced bacon
       2 tablespoons shelled pistachio nuts
      4 tablespoons mustard vinaigrette
      1/4 cup cubed Manchego cheese
      To make dressing, place honey, champagne vinegar, lemon juice, zest, mustard and garlic in a mixing bowl. Whisk the ingredients together. Slowly stream in the olive oil and continue whisking until combined. Season to taste with sea salt and fresh black pepper.
      For salad, toss leaves, berries, bacon, pistachios, and vinaigrette in a large mixing bowl. Garnish with Manchego cheese and serve.


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