What a treat this is! It’s fresh, vibrant and delicious. The blend of flavors and textures are a palette delight.
Brussels Sprouts Salad
Servings: 4 servings
- 2 lb. medium sized brussels sprouts
- Kosher salt
- 2 cups tender salad greens like spinach, kale or a blend
- 1 cup dried fruits such as cranberries cherries & blueberries
- 1 cup Marconi almonds
- 4 slices bacon or 3 oz pancetta
- 3 oz Manchego cheese for shaving
- 1/4 cup olive oil
- 1 tsp dried basil
- ¾ tsp kosher salt
- 1/4 tsp black pepper
- 1 Tbsp stone ground Dijon mustard
- 1 Tbsp honey
- 3 Tbsp apple cider vinegar
- Fit a medium pot with steaming basket and fill with water to the bottom of the basket. Cover and bring to a boil. Add brussels sprouts to basket to steam, about 5-6 minutes, tossing halfway, or until just tender. While brussels are steaming, fill a large bowl with ice water. Transfer cooked brussels to an ice bath and leave for 2-3 minutes to stop cooking. Drain again and pat dry with towels.
- Trim ⅛ inch off stem end of brussels sprouts. Peel outer layers of each brussels sprout, transferring to a large bowl, until you just have the light green inner parts of the sprouts remaining. Thinly slice remaining light green inner parts and add to bowl with leaves. Sprinkle sprouts with a pinch of salt and toss.
- Meanwhile, cook bacon or pancetta in a skillet over medium high heat until evenly browned and crispy. Alternatively, if using bacon, bake on a sheet tray in a 375 degree oven for 20-25 minutes, until crispy. Transfer to paper towels to drain and cool. Once cool enough to handle, coarsely chop bacon.
- Add chopped bacon, almonds, dried fruit, and tender greens to bowl with brussels along with half of the dressing and toss to combine. Divide salad among plates. Shave a few pieces of Manchego on top of each portion and serve immediately along with extra dressing if desired
Serves 4 (main entree) or 8 (side dish)