I love brussels sprouts in it’s many forms, but I rarely am more adventurous with them than to steam them with butter or pan fry them in bacon grease.
Last week, my friends and I went to a very swanky restaurant and enjoyed multiple-course dinners. One course was a brussels sprouts salad. My friend ordered it, so I only got a quick look at it. This inspired me to try it at home.
My Take on the Brussels Sprouts Salad
Prep Time: 20 minutes | Serving size: about ½ cup | Serves about 6
- Brussels sprouts, thawed (I used a package of fresh sprouts from Aldis that I’d frozen)
- Uncured bacon, 4 slices
- Dried cranberries (to taste)
- 1 small red onion
- Olive oil
- Balsamic vinegar
- Dijon/Brown mustard
- Pecans, about ⅓ cup
- Feta Cheese (to taste)
- Salt and pepper (to taste)
Steps (as best as I can remember them):
- Thaw sprouts, remove excess water (if necessary
- Slice sprouts, relatively thinly, but not so thin they shred. Place in a bowl
- Fry bacon, very crisp, then crumble it, add to bowl
- Slice a red onion thinly, pan fry in olive oil until crispy. Cool, then add to bowl
- Add dried cranberries
- Mix separately: balsamic vinegar, olive oil, mustard, honey; add to bowl
- Chop pecans, add to bowl
- Add salt, pepper, and feta cheese to bowl
- Mix, then serve.
Note: I have no idea how this is supposed to taste. I thought it was delicious! It did have a slight bitter taste (from the leafy sprouts?), so I’m not sure if I need to remove the outer leaves first?
Note: It browns and wilts quickly in the fridge, so best practice is to make only what you will immediately serve.