Attention!!!
Do Not Tell People This is a Brussel Sprout Salad!
Don’t do it…just give it to them, have them tell you how amazing this salad tastes and then hit them with the news…They will be amazed!
Case in Point…
Earlier this week I took this salad to a Pot Luck a friend of mine was hosting. I was quite nervous that no one would give it a go, so I happened to “forget” what I made this salad out of. The eating started and I heard or was told my most people there that this was a delicious salad. It was tangy, sweet and crunchy all at the same time. The flavors were unexpected and wonderful.
Then I told them, they just ate raw Brussel Sprouts…
As one person put it…I just flipped his whole world, because until that moment he was sure he hated Brussel Sprouts.
That made my night!!! I converted a non-believer and he didn’t even know…he didn’t even know!
I actually got the inspiration from a salad that I had in Chicago this past summer…I couldn’t believe that you could eat Brussel Sprouts raw and that they would be so fantastic! I knew if you added bacon, garlic and shallots to them and caramelize them in the bacon fat that they were spectacular, but to have a healthier, lighter option was a culinary breakthrough in my opinion.
So, give this one a try…I wanted to name it, “Don’t tell them there are brussel sprouts in this salad, salad,” but that was just a little too long.
Instead, enjoy the combination of tangy, tart, sweet and salty…of chewy, crunchy and refreshing. It really is quite yummy!
My Yummy Brussel Sprout Salad
Brussel Sprout Harvest Salad
- 1 ½ pound of Brussel Sprouts, shredded
- 1 Granny Smith Apple, diced small
- ½ cup Dried Cranberries
- ½ cup Roasted and Salted Marcona Almonds
- Shaved Pecorino Romano Cheese
Honey Lemon Vinaigrette
- Zest of one Lemon
- Juice from ½ of a Lemon
- 2 tbsp Apple Cider Vinegar
- 1/3 cup Extra Virgin Olive Oil
- 1 tbsp Dijon Mustard
- ¼ cup Honey
- Salt and Pepper to Taste
1 – Mix to combine in a small bowl the zest of the lemon with the juice of ½ a lemon, the vinegar, Dijon mustard, honey, salt and pepper. Slowly drizzle in the olive oil, mix till combined. Taste and adjust seasonings if needed. Set Aside.
2 – Cut Brussel Sprouts in half and then cut them into small shredded pieces, making sure not to shred the core. Then add the diced Granny Smith Apple, Cranberries and Marcona Almonds. Toss with the dressing to combine.
3 – Let the salad sit for about 20-30 minutes either at room temperature if you will serve it right away or in the fridge if you will serve later. This way the flavors will have a chance to meld.
4 – Right before service, shave some Pecorino Romano with a potato peeler. I shaved about a cup of it, but you can adjust to your taste, I just really love a lot of cheese in my salad. Take ½ of the shaved cheese and mix it into the salad and then take the other ½ and sprinkle on top.
Serves about 6-8 people
Tip: If you want to make this a meal, served some grilled chicken breast over this and it would make about 4 main entrée servings
Happy Eating!
Look at the Amazing Textures In this Brussel Sprout Salad
FYI: Here are a couple of other salad recipes made from Brussel Sprouts to help inspire you!
Shaved Brussel Sprout Salad with Fresh Walnuts and Pecorino
