iVillage

Brussels Sprouts Salad

You might find that you have a certain feeling about Brussels sprouts. In fact, for most of you that feeling might be "Ewwwwww!"

This salad will change your mind. Slicing the sprouts thin with a food processor makes them into greens, slightly nutty, bright green and different than you imagined. And you can make this salad any way you wish. We have made this with aged cheddar cheese, Manchego, and goat cheese. Try pecans or pine nuts or almonds. You’ll be wanting to eat your sprouts. No kidding.

Shauna James Ahern

Review now

Salad

Ingredients

24 Brussels sprouts, washed and dried		9 tablespoons extra-virgin olive oil
8 ounces Gruyere cheese, grated fine		2 teaspoons Dijon mustard
6 ounces walnuts, broken into small pieces		Kosher salt and cracked black pepper
3 tablespoons apple cider vinegar

directions

Total:

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

Enter Kitchen View

1
Slice the Brussels sprouts thin on the slicing disc of the food processor. (If you don’t have a food processor, you can use a mandoline, carefully, or a sharp knife.)
2
Put the sprouts in a large bowl. Add the cheese and walnuts.
3
Put the apple cider vinegar, olive oil, and mustard into a small jar, along with the salt and pepper. Put on the lid and shake that jar until the vinaigrette has come together.
4
Dress the salad with the vinaigrette. Toss and serve.

Report an Error

Chime In