Warm Shaved Brussels Sprouts Salad combines lightly fried Brussels sprouts with bacon, cherries and pecans in a honey mustard vinaigrette.
Warm Shaved Brussels Sprouts Salad
By Sue Lau | Palatable Pastime
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Warm Shaved Brussels Sprouts Salad is my recipe of the day. This is a warm salad, which means some of the veggies are lightly cooked until crisp-tender. Then those sauteed Brussies are mixed with baby greens. And then topped with bacon, dried Montmorency cherries, toasted pecans, shaved Parmesan cheese and tossed in a homemade honey vinaigrette dressing.
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The idea for this came after an old school friend of mine, Pat, had been up in Michigan on vaycay. While there, he and his wife sampled something like this at the Stucko’s restaurant and grill. It sounded pretty good to me. So I scoped out a photo and description and went to work.
I did shave my Brussels Sprouts instead of the way they did theirs. They likely deep fried theirs briefly. And I used bacon where I don’t think they did.
I got my cherries at Trader Joe’s. They do have two kinds. And I chose the tart dried Montmorency cherries over the other dried sweet cherries. I felt the tart ones would do better in a salad.
And while not exactly the same as Stucko’s famous salad, we here at the Lau house quite enjoyed. Salads are always a favorite here.
Warm Shaved Brussels Sprouts Salad
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Warm Shaved Brussels Sprouts Salad
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Warm Shaved Brussels Sprouts Salad
Ingredients
Salad:
- 2 pounds fresh Brussels sprouts trimmed
- 2 tablespoons olive oil
- 4 slices bacon cooked crisp and crumbled
- 4 cups mixed baby greens
- 1/2 cup dried tart Montmorency cherries
- 1/2 cup toasted chopped pecans
- 1/2 cup shaved Parmesan cheese
Vinaigrette:
- 4 tablespoons fresh lemon juice
- 4 tablespoons extra virgin olive oil
- 1 tablespoon coarse grain mustard
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Optional Garnish:
- 1/4 cup pecans
- 1/4 cup Parmesan cheese
- 1/4 cup dried tart cherries
Instructions
- Shave Brussels sprouts thin, using a mandoline cutter, a food processor fitted with a shaving blade, or thinly slice by hand.
- Heat oil in a large skillet and add Brussels sprouts.
- Saute and stir until crisp-tender and lightly browned, about ten minutes.
- Place Brussels sprouts in a mixing bowl.
- Whisk together the vinaigrette and add to salad.
- Add remaining salad ingredients and toss lightly.
- Divide onto salad plates and garnish with additional toppings, if desired.
- Makes four large salads or eight smaller side salads.
Notes
Nutrition
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