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Brussels Sprouts Salad with Bacon and Pecorino Romano

Bill Harris・9 Comments

Brussels Sprouts Salad

I know most people fall into one of two camps when it comes to Brussels sprouts: love or hate. I’m in the love camp and I eat them in most any form. I know when they are overcooked or underseasoned it’s easy to not be excited about them, but if they are well-prepared, I really don’t understand hating on them. This recipe makes the case for those of us who love them.

I admit I have an advantage in that I was raised in a family of vegetable eaters and I really do love most all vegetables. Lately, I’ve been on a raw Brussels sprouts kick using them in place of cabbage for coleslaw with carrots, onions, radishes, and mayonnaise. I recently went to an Atlanta restaurant and had a delightful Brussels sprouts salad, similar to this recipe. I’d liberally modified the ingredients and came up with this salad that I would challenge even the most ardent Brussels sprouts haters to try.

Brussels Sprouts Salad

After all, doesn’t bacon make anything enjoyable, even Brussels sprouts? And add some Pecorino Romano cheese, sun-dried tomatoes, and a lemon vinaigrette and what’s not to love? This salad makes an elegant and healthy addition to any dinner party and keeps well for a day or so in the refrigerator so you can make it ahead of time.

Brussels Sprouts Salad

Prepare the sprouts by hand by trimming off the stem end, placing the cut side down on a cutting board, and thinly slicing them with a knife. If you have a food processor with a slicer attachment, the process goes much more quickly. If you love Brussels spouts by all means try this salad. If you are not so crazy about them, have an open mind and consider trying this recipe. I’m crazy about this salad and I think you might be too.

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Brussels Sprouts Salad with Bacon and Pecorino Romano

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 6 servings

Brussels Sprouts Salad with Bacon and Pecorino  Romano

Ingredients

For the dressing:

4 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

2 teaspoons honey

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup grape seed oil

For the salad:

1 1/2 pounds Brussels Sprouts, trimmed and sliced

4 strips bacon, browned and chopped

3 hard-boiled eggs, finely chopped

2/3 cup grated Pecorino Romano cheese

3/4 cup sliced almonds, roughly chopped

3/4 cup sun-dried tomatoes, chopped

Instructions

For the dressing:

In a small bowl, whisk together lemon juice, mustard, honey, salt, and pepper until well combined. While continuing to whisk, slowly drizzle oil into bowl. Continue whisking until oil is incorporated into the dressing.

For the salad:

Combine all ingredients and dress with lemon vinaigrette to taste.

3.1
https://southernboydishes.com/2014/05/16/brussels-sprouts-salad-with-bacon-and-pecorino-romano/

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  • Author
  • Recent Posts
Bill Harris
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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Filed Under: Gluten-Free, Healthful Dishes, Recipes, Salads, Side Dishes, Vegetables

Comments

  1. Tom says

    June 14, 2014 at 6:26 pm

    I’m a Brussels Sprout lover in the first place, but this dish was just wonderful! Thanks so much Bill for bringing them today!! Can’t wait to try this one for myself.

    Reply
    • Bill Harris says

      June 14, 2014 at 10:26 pm

      Thanks so much, Tom! So glad you enjoyed it!

      Reply
  2. Karen says

    June 1, 2014 at 5:30 am

    This looks delish. Need to try this one. And great photos too, btw.

    Reply
  3. Jocelyn (Grandbaby Cakes) says

    May 21, 2014 at 3:55 pm

    I have never been a fan of brussel sprouts but you are seriously making me rethink that!

    Reply
  4. Shashi @ RunninSrilankan says

    May 21, 2014 at 3:28 pm

    Pairing Brussels Sprouts and eggs with a dressing with dijon mustard makes this salad hard to resist! I am in the hate camp when it comes to bacon – but I do love me some sprouts! Thanks for sharing this Bill

    Reply
  5. Yankee Kitchen Ninja (Julianne) says

    May 19, 2014 at 12:20 pm

    I’m definitely in the love camp for Brussels sprouts, too — this looks right up my alley, what with the addition of BACON and all. Nicely done, Bill!

    Reply
  6. John@Kitchen Riffs says

    May 17, 2014 at 7:48 pm

    I’m in the camp that loves Brussels sprouts, thank goodness. And they combine so well with bacon, don’t they? Of course what doesn’t combine well with bacon! This is a great dish. Terrific food styling. Thanks.

    Reply
  7. Nancy@SpicieFoodie says

    May 17, 2014 at 6:11 pm

    I have only eaten Brussels sprouts cooked, but now I need to go find some fresh so I can taste your yummy recipe. My mouth is watering, Bill, and I just ate lunch too.:)

    Reply
  8. Louise says

    May 17, 2014 at 1:11 pm

    Hi Bill,
    I fall into the “dislike” camp simply because I think there is a chemical reaction that is not pleasant in my mouth (it smells like gasoline to me!).
    However, I am very open-minded and your recipes are wonderful. I administer a recipe group on Facebook and will share this recipe with group members today!
    Thanks for presenting beautiful recipes…very approachable and (in most case) very edible.
    Regards,
    Louise

    Reply

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Hello, my name is Bill and welcome to Southern Boy Dishes. My relationship with food started many years ago. I came into the world with a ravenous appetite and I remember being in the kitchen with my mother… Read More

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