Sunday, November 23, 2014

Shaved Brussels Sprout Salad

If you don't think you like brussels sprouts, you must try this. If you like brussels sprouts, you will love this, it is the perfect fall dish! It would make a great thanksgiving side dish if you are looking for something fresh to serve at the table. My family is very traditional and we never eat salad of any kind on thanksgiving, so I will not be bringing this because I would like to be invited back next year, ha. But in all seriousness, it's delicious and super easy to throw together! It's also the perfect pre-thanksgiving week meal since it is fairly healthy and won't weigh you down. I opted for the pre-shaved brussels from Trader Joe's but you can certainly shave your own with a mandolin or sharp knife. Even the pre-shaved brussels need to be shaved down more, they are a bit too large. More about that later. It's important to let the salad marinate for at least 15 minutes to help soften the brussels and take away some of the bitterness. You could make this a day in advance as well, adding the bacon and almonds right before serving to keep the crispness.

For the dressing:
  • 3 tbs apple cider vinegar
  • 2 tbs honey
  • 4 tbs extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
For the salad:
  • 1 granny smith or other tart apple
  • 10 oz shaved brussels sprouts 
  • 3 slices center cut bacon, cooked crispy and chopped
  • 1/4 cup almond slivers 
  • 1/4 cup cranberry walnut salad toppers (see photo) 
  • 1/2 cup finely grated Parmesan or Pecorino Romano cheese
  • salt and pepper to taste 


Whisk apple cider vinegar, olive oil, honey, salt and pepper in a small bowl. Tip: Add the oil first, then the honey to help it slide out of the measuring spoon easier. Set aside.

Cut the apple into small pieces or little matchsticks. Toss with 1 tablespoon of the dressing to keep the apple from turning brown. 

Pour out the bag of shaved brussels onto a cutting board. Remove all the pieces that look finely shaved (you want it to look like little strands of confetti) and toss them into the bowl with the apples. Pull the leaves off the remaining brussel pieces, discarding anything that looks like this: 

You want this:

Add the remaining dressing, the cranberries and walnuts (I used the mix pictured below) and toss to combine. Let sit at least 15 minutes. 

Toss in bacon and almond slivers, season with more salt and pepper if desired. Top with the cheese just before serving. 

No comments:

Post a Comment

© 2013-2014 Doughmestic Diva • All Rights Reserved