Shaved Brussel Sprout Salad
Our family loves this crispy Shaved Brussel Sprout Salad! The flavors and textures create a truly remarkable salad that can be enjoyed as a side dish or a light main course. Thinly sliced Brussels from the foundation, accompanied by crispy bacon, sweet dried cherries, buttery almonds, and more.
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Ingredients
Dressing
- 3 tablespoon Olive oil
- 2 tablespoon Balsamic vinegar
Salad
- 1 lb Brussels sprouts, trimmed and thinly sliced
- 4 slices Bacon, cooked until crispy and crumbled
- ½ small Red onion, thinly slices
- 3 tablespoon Sliced almonds
- ½ tablespoon Butter (for toasting almonds)
- ¼ cup Dried cherries
- ¼ cup Crumbled Gorgonzola cheese
- Salt (or to taste)
- Pepper (or to taste)
Instructions
Dressing
- In a small bowl, whisk together the balsamic vinegar and olive oil to prepare the dressing. Set aside.
Salad
- Rinse the Brussels sprouts under cold running water to remove any dirt or impurities. Trim off the tough stem ends and any outer leaves that are wilted or discolored. Thinly slice the Brussels sprouts using a sharp knife or a mandoline slicer.
- In a skillet or frying pan, heat the almonds over medium heat with ½ tablespoon butter, stirring frequently, until they turn golden brown. Remove and set aside.
- In the same skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.
- In a large salad bowl, combine the thinly sliced Brussels sprouts, crumbled bacon, dried cherries, almonds, and crumbled Gorgonzola cheese.
- Drizzle the prepared dressing over the salad. Gently toss the ingredients together until they are well coated with the dressing.
- Season with additional salt and pepper, if desired.
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