Shaved Brussels Sprouts Salad

shaved brussels sprouts salad gorgonzola crumbles

This one packs a punch.
Brussels Sprouts seem to be all the rage these days, but they have kind of always been amazing. Instead of roasting these up as per ush, the tiny, lettuce-like bundles are chopped up and left in their raw state, then tossed with a light lemon vinaigrette. Add a little gorgonzola and your choice of other mix-ins, and your wimpy side salad is transformed into a party for your fork (and you're invited too). Enjoy!

Shaved Brussels Sprouts Salad

Prep Time: 10 mins | Cook Time: 0 mins | Serves 2-4 


brussels sprouts salad
  • 1 lb. Brussels sprouts, outer/rough leaves removed
  • 1 lemon, juiced
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • a pinch of sugar (optional)
  • 1/4 cup olive oil
optional mix-ins
  • Gorgonzola crumbles
  • Parmesan sprinkles
  • Bacon crumbles
  • Candied walnuts
  • Hearts of palm
  • Avocado
The Steps
  1. Shave sprouts: Rinse your brussels up and make sure all the outer leaves are removed. Holding the stem in your left hand, take your knife in your right and slice them thinly from right to left. You'll create little rounds of brussels with a white "core" middle which can be pretty tough if left raw. Remove or slice thinly.

  2. Make dressing: In a large bowl, combine the first 4 dressing ingredients. Slowly whisk in the olive oil to create your dressing. 

  3. Toss together salad: Add in your brussels shavings and toss together, mixing in your additional toppings of choice as well. My personal fave is the gorgonzola-candied walnuts duo, with the bitterness of the lemon vinaigrette, the creaminess of the cheese, and the sweet/salty crunch of the walnuts. This one is a crowd pleaser!

If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with #TheSavvySpoon on Instagram!


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