Shaved Brussels Sprouts Salad with Bacon, Parmesan & Cranberries
— my life in the kitchen.

March 16, 2011

Shaved Brussels Sprouts Salad with Bacon, Parmesan & Cranberries

Brussels sprouts raw and thinly sliced are delicious… who knew? Surprisingly very mild, the Brussels sprouts in this slaw-centric recipe are paired perfectly with some salty bacon, sweet dried cranberries and crunchy nuts. Mix and match what you have on hand - walnuts, feta, goat cheese, golden raisins or cherries – it all works.

Tip from my kitchen: Slicing little Brussels sprouts on a mandolin is dangerous work (I have 3 fingers to prove it). Opt for the slicer blade on your food processor – it's quicker and safer.

Shaved Brussels Sprouts Salad with Bacon, Parmesan & Cranberries

INGREDIENTS

  • 1/4 cup (1/8 ounce) tablespoons finely grated Parmesan
  • 4 slices bacon, cooked crispy & crumbled
  • 1/2 cup dried cranberries (or Craisins)
  • 3 tablespoons toasted pine nuts
  • 3 tablespoons apple cider vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/8 tsp kosher salt
  • cracked black pepper

DIRECTIONS

Holding each Brussels sprout by stem end, cut into very thin slices using a mandolin or the slicer blade in a food processor. Toss in a bowl to separate layers. Add pine nuts, bacon, cranberries and parmesan cheese.

To make the vinaigrette whisk mustard and vinegar together. Drizzle in olive oil and season with salt & pepper. Pour over salad and toss to combine.

4 comments:

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  2. 1 pounds or so - depending on how you like your ratio of the other ingredients! If you have a trader joes, you can buy them already shredded!

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