brussels sprout salad
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.
prep time
10 Min
cook time
5 Min
method
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yield
6-8 servings
Ingredients
- 6 cups brussel sprouts, cut in half, lengthwise, or shred
- 1/4 cup olive oil, more or less
- 2 tablespoons apple cider vinegar, to taste
- juice - of one lime
- 1 tablespoon dijon mustard
- 1 pinch kosher salt and pepper, to taste
- 1 tablespoon butter or margarine
- 3 tablespoons granulated sugar, more or less to taste
- 3/4 cup parmigiano-reggiano, finely grated
- 1/4 cup diced cooked bacon
- 1/2 cup smoky almond pieces
- 1/2 cup diced fresh tomato
How To Make brussels sprout salad
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Step 1Fill 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. -
Step 2In 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.
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Step 3Fold 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.
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Step 4Any sauce left over can be refrigerated up to 5 days in a covered jar . Shake well before using.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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