Brussels Sprout Salad

Pat Duran

By
@kitchenChatter

This is a great recipe for Brussel Sprouts.
The photo is from Pinterest and the recipe idea is inspired by Erin Cechal- I tweaked her recipe to suit my flavor buds.

This makes a big batch and can be stored in the refrigerator for up to 5 days.
I love that is similar to cabbage coleslaw.
Hope you enjoy my version.


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Comments:

Serves:

6-8 servings

Prep:

10 Min

Cook:

5 Min

Ingredients

6 c
brussel sprouts, cut in half, lengthwise, or shred
1/4 c
olive oil, more or less
2 Tbsp
apple cider vinegar, to taste
juice
of one lime
1 Tbsp
dijon mustard
1 pinch
kosher salt and pepper, to taste
1 Tbsp
butter or margarine
3 Tbsp
granulated sugar, more or less to taste
3/4 c
parmigiano-reggiano, finely grated
1/4 c
diced cooked bacon
1/2 c
smoky almond pieces
1/2 c
diced fresh tomato

Directions Step-By-Step

1
Fill a large bowl with ice water and set aside.
Bring a large pot of salted water to a boil. Drop sprouts into boiling water for just 2 minutes, until bright green and al dente. Do not cook through. Just blanch. Drain and drop sprouts immediately into ice water and chill until cool. chop roughly and place in a glass serving bowl.
2
In a small saucepan combine olive oil, vinegar, lime juice, mustard, salt and pepper to taste, butter and sugar. Whisk until blended. Heat until sugar melts. Set aside to cool.
3
Fold the cheese, bacon, almonds and tomatoes into the sprouts; chill until ready to serve.
Whisk sauce and serve over the sprouts ,using as much as desired or serve on the side and let each person use as desired.
4
Any sauce left over can be refrigerated up to 5 days in a covered jar . Shake well before using.

About this Recipe

Course/Dish: Vegetables, Other Salads
Other Tags: Quick & Easy, For Kids, Healthy