I love Brussels Sprouts. Not everyone does, I know. So if the hair on the back of your neck is standing up, at the mere mention of the little green orbs, this probably isn’t the recipe for you. On the other hand, if you’ve wondered just what the heck to do with them, or you’re already a member of the Brussels Sprouts fan club, keep reading, friend.

 

One of my Rock Camp buddies made a beautiful and simple salad of raw Brussels Sprouts leaves and lemon vinaigrette last Christmas. It was an eye-opener. Raw Brussels Sprouts? I had no idea. But once I knew, there was no turning back. My mind began wandering. What else might be possible with the raw vegetable? This salad was the result of all that wandering and wondering. Here’s what you’ll need…

 

 

Raw Brussels Sprouts, Bacon, Feta Cheese, Olive Oil, Dijon Mustard, Apple Cider Vinegar, Honey, Lemon Zest & Juice, Salt and Pepper (not pictured)

 

 

Clean the Brussels Sprouts. If you’ve purchased a stalk of Sprouts, cut each Sprout from the stalk.

 

 

Cut the thick bottoms from each Sprout. Then peel the outer leaves away, revealing the lovely, green, inner leaves.

 

 

 

Rinse and drain.

 

 

Discard trimmed bottoms and outer leaves. (Note: I let this particular stalk sit in my fridge a couple of days beyond what I had originally intended. So I ended up peeling away more outer leaves than I’d hoped. In this case, 1 stalk yielded 4 cups of cleaned Sprouts.)

 

 

With the slicer wheel in place, add the cleaned Sprouts to a food processor and cut them all. Alternatively, thinly slice each Sprout by hand.

 

 

Place the shredded Sprouts in a large bowl and set aside.

 

 

Cook Bacon, and drain on paper towels. Mmm, Bacon. When cool enough to handle, crumble the Bacon and sprinkle over the shredded Sprouts.

 

 

Sprinkle the Crumbled Feta over the Sprouts and Bacon. Set the bowl aside while you make the Vinaigrette.

 

 

Zest the Lemon…

 

 

then cut it in half and juice the Lemon. Always zest first! I’m just sayin’ is all.

 

 

Combine the Lemon Zest & Juice with the Olive Oil, Vinegar, Dijon, Honey, Salt and Pepper. Whisk until emulsified.

 

 

Pour Vinaigrette over the Sprout mixture and toss until thoroughly combined. Serve immediately.

 

 

That’s it! Brussels Sprouts Salad is a beautiful fall dish and a grand way to eat your vegetables. Personally, I love it with a big old steak. But it’s pretty swank on its own, too. Give it a try. Raw Brussels Sprouts. Who knew?

 

Here’s the printable…

 

Brussels Sprouts Salad!
Recipe Type: Salad
Author: Mikki Brisk
Prep time:
Total time:
Serves: 4
Brussels Sprouts Salad is a beautiful fall dish and a grand way to eat your vegetables. Personally, I love it with a big old steak. But it’s pretty swank on its own, too. Raw Brussels Sprouts. Who knew?
Ingredients
  • 6 c. Uncleaned, Raw Brussels Sprouts (should yield 4 to 5 c. Cleaned Sprouts)
  • 6 Slices Bacon, cooked and crumbled
  • 1/2 c. crumbled Feta Cheese
  • 1/2 c. Olive Oil
  • 1 t. Dijon Mustard
  • 2 T. Apple Cider Vinegar
  • 1 T. Honey
  • Zest & Juice from 1 Lemon
  • Salt, to taste
  • Pepper, to taste
Instructions
  1. Clean the Brussels Sprouts. If you’ve purchased a stalk of Sprouts, cut each Sprout from the stalk. Cut the thick bottoms from each Sprout. Peel the outer leaves away, revealing the lovely, green, inner leaves. Rinse and drain. Discard trimmed bottoms and outer leaves. (Note: In this case, 1 stalk yielded 4 cups of cleaned Sprouts.)
  2. With the slicer wheel in place, add the cleaned Sprouts to a food processor and cut them all. Alternatively, thinly slice each Sprout by hand. Place the shredded Sprouts in a large bowl and set aside.
  3. Cook Bacon, and drain on paper towels. When cool enough to handle, crumble the Bacon and sprinkle over the shredded Sprouts.
  4. Sprinkle the Crumbled Feta over the Sprouts and Bacon. Set the bowl aside while you make the Vinaigrette.
  5. Zest the Lemon, then cut it in half and juice the Lemon. Always zest first! I’m just sayin’ is all. Combine the Lemon Zest & Juice with the Olive Oil, Vinegar, Dijon, Honey, Salt and Pepper. Whisk until emulsified.
  6. Pour Vinaigrette over the Sprout mixture and toss until thoroughly combined.
  7. Serve immediately.

 

2 thoughts on “Brussels Sprouts Salad!

  1. that’s a big yum — I’m so stupid, i’m like how did mikki shred all those little orbs on a grater – ouch, very clever girl and your bacon looks simply devine. thanks for the recipe, I am definately trying it!

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