Brussels Sprouts & Mozzarella Dinner Salad

Heidi Hoerman Recipe

By Heidi Hoerman heidicookssupper

2 large servings

Brussels sprouts are oft-maligned because they are so often served over cooked. This salad has a base of a raw Brussels sprouts slaw topped with pancetta (Italian bacon) and fresh mozzarella cheese. You'll be surprised by the lovely mild taste of the slaw.

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20 small
brussels sprouts
1/4 c
lemon juice, fresh (about 1 lemon)
1/4 c
white wine vinegar
1/4 c
olive oil
1 Tbsp
granulated sugar
salt and pepper
2 to 4 oz
pancetta (italian bacon)
1/4 c
fresh basil leaves
1 tsp
1/2 c
panko bread crumbs
4 to 6 oz
fresh mozzarella
1 c
spinach leaves

Directions Step-By-Step

About 2 hours before you plan to serve, make the brussels sprouts slaw. Cut off and discard the stem ends and any blemished outer leaves of the sprouts. Wash. Finely slice or shred using the slicing blade of a food processor.
Make a dressing of the lemon juice, vinegar, olive oil and sugar. Pour half the dressing over the shredded sprouts, season with salt and pepper, and mix thoroughly. Cover the slaw and refrigerate for 1-2 hours. Save the remaining dressing for later.
About 1/2 hour before serving, cut the pancetta into 1/4 inch dice and saute on medium to render much of its fat.
While the pancetta is cooking, julienne the basil leaves. Take the sprouts slaw out of the refrigerator and stir in the basil.
Slice the fresh mozzarella into 1/4 inch thick slices. Beat the egg and water together in a shallow bowl. Season the panko crumbs with salt and pepper in a shallow bowl.
Remove the pancetta from the pan, leaving the rendered fat in the pan. Allow the pancetta to drain on paper towels.
Dip the cheese slices in the egg, then coat with the bread crumbs, and fry in the pancetta fat, about 1 minute on a side, turning the heat up to medium high.
Assemble the salad. Make a mound of the slaw in the middle of the plate. Surround with the spinach leaves (cut in pieces if the leaves are big). Scatter the pancetta on top. Then add the cheese slices.
Pour the remaining lemon-vinegar dressing in the hot pan to deglaze and allow to boil briefly. Pour this over the salads. Serve.

About this Recipe

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Aug 15, 2010 - Heidi Hoerman shared this recipe with discussion groups: herbs and spices 1001 uses HFCS-Free Cooking Whats Cooking Today?
Aug 15, 2010 - Heidi Hoerman shared this recipe with discussion group: Whats Cooking Today?
Robin DuPree robdupree
Aug 15, 2010
Looks so appetizing and decadent!
Donna Brown gabbiegirl
Aug 15, 2010
It looks soooo good, Heidi!
Lillian Russo Lilliancooks
Aug 15, 2010
Yum! This sounds like a very interesting salad! I love the idea of brussel sprout slaw! And I love the fried cheese on top!
Heidi Hoerman heidicookssupper
Aug 16, 2010
I just submitted this to the contest. I'm going to work on some more recipes to submit while the weather is still hot and dinner salads are just the thing. You all gonna join in with yours? Why not?
Lillian Russo Lilliancooks
Aug 16, 2010
Yes, I've entered some of mine too! The competition is getting pretty stiff, especially with great recipes like yours! Good luck! =D
Lauren Conforti Hutt5asl
Aug 16, 2010
My family doesn't really like regular brussels very much, but this sounds great! I'm definitely trying this one. It just might be what I need to get them to eat 'em. :)
Heidi Hoerman heidicookssupper
Aug 16, 2010
I bet if you let them sit in the dressing for a couple hours they won't even know what the slaw is made of.
Oct 16, 2010 - Heidi Hoerman shared this recipe with discussion group: What's Cookin' Today?
Mar 20, 2011 - Karla Everett shared this recipe with discussion group: SALADS
Nancy Hearell rayna304
May 31, 2011
This sounds wonderful!