Easy Warm Brussel Sprout Salad (Printable Version)
# What You'll Need:
→ Salad Base
01 -
450 g Brussels sprouts, trimmed and thinly sliced
02 -
6 slices bacon, cooked until crisp and crumbled
03 -
60 g grated Parmesan cheese
04 -
35 g toasted sliced almonds
05 -
30 g dried cranberries
→ Citrus Vinaigrette
06 -
60 ml fresh orange juice
07 -
30 ml fresh lemon juice
08 -
15 ml Dijon mustard
09 -
5 ml honey
10 -
80 ml extra-virgin olive oil
11 -
Salt and black pepper, to taste
# Step-by-Step Directions:
01 -
Trim ends and remove any damaged outer leaves. Using a mandoline or sharp knife, slice Brussels sprouts as thinly as possible.
02 -
In a skillet over medium heat, cook bacon until evenly crisp. Remove to a paper towel-lined plate and crumble into small pieces once cooled.
03 -
In a bowl, combine orange juice, lemon juice, Dijon mustard, and honey. Slowly drizzle in olive oil, whisking continuously until emulsified. Season with salt and pepper as needed.
04 -
In a large mixing bowl, combine sliced Brussels sprouts, crumbled bacon, grated Parmesan, toasted almonds, and dried cranberries.
05 -
Pour citrus vinaigrette over salad ingredients and toss to ensure even coating.
06 -
Transfer salad to serving bowl or plates. Garnish with additional Parmesan and almonds if desired.
# Helpful Notes:
01 -
For best texture, slice Brussels sprouts as thinly as possible. If a mandoline is unavailable, use a sharp knife.
02 -
Prepare the Brussels sprouts and vinaigrette up to one day ahead, storing separately in the refrigerator until ready to assemble.
03 -
Vegetarian adaptation: omit bacon and substitute with roasted chickpeas for added crunch.
04 -
For heightened citrus flavor, add finely grated zest from the lemon or orange to the vinaigrette.