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make it at home

If you have ever eaten at Chelsea’s Kitchen, here in Phoenix, then you have most likely enjoyed or watched someone else enjoy the out-of-this-world Brussels sprout salad.  The only thing I can’t get over is the price… $14 for a salad seems a tad pricey. Luckily this delicious salad is easy to make at home for just pennies on the restaurant dollar.

And this mustard vinaigrette… one of the best and most versatile vinaigrettes you will ever make. So although you don’t use even half of it for this salad, you are going to want to use it on salads from here on out!

Brussels Sprout Salad

1 pound Brussels sprouts
1/4 cup dried Trader Joe’s Triple Fruit Treat, or a mix of dried cranberries and blueberries
1/4 cup whole Spanish Marcona almonds
2 ounces Manchego cheese shavings (using a vegetable peeler)
2 slices maple bacon; cooked crisp, drained, and crumbled

Mustard Vinaigrette
2 tablespoons honey
1  1/2 tablespoons Champagne or white wine vinegar
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
2 teaspoons whole grain mustard
1 large garlic clove, peeled and minced
3/4 cup olive oil
Salt and freshly ground black pepper

Slice the end off of each Brussels sprout and peel off the outer leaves. Once the leaves become difficult to remove, slice off a bit more of the bottom of each sprout until the leaves come off easily.  Discard the cores or save them for another use. You will have about 6 loose-packed cups of leaves.

In a large pot of boiling water, blanch the Brussels sprout leaves for about 1 minute, or until they are a vibrant green and just tender-crisp.

Use a slotted spoon or spider to lift out and immediately transfer to a large bowl of ice water to stop the cooking.

Drain and place in a single layer on paper towels, layering paper towels, if needed.

Then roll up the paper towels and place them in the refrigerator to chill and crisp the leaves for at least 45 minutes.

In the meantime make the vinaigrette: In a large bowl, whisk together the honey, vinegar, lemon zest, lemon juice, mustard, and garlic. Continue whisking while slowly drizzling in the olive oil until the oil is thoroughly incorporated. Season to taste with salt and pepper. Chill.  (Makes about 1 cup which is more than is needed for this recipe.  It will keep for 1 week, covered and refrigerated.)

In a large bowl, toss the Brussels sprout leaves, dried fruit, almonds, and just enough vinaigrette to lightly moisten.

Mound the salad on a plate, and top with the Manchego cheese shavings and crumbled bacon. Serve immediately.

Serves 4

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1 Marissa { 09.23.11 at 12:19 PM }

I was just about to head to the grocery store. Now I’ll be adding these things to my list

2 Peggy { 09.23.11 at 6:18 PM }

I really want to eat this salad right NOW! Yummmy.

3 Linda Hopkins { 09.23.11 at 7:46 PM }

Peggy and Marissa, you will LOVE this salad… Marissa, just leave the bacon off and your are set! xoox

4 Shelley { 10.02.11 at 7:16 PM }

Just tried this salad for dinner, and it’s a winner! The honey mustard vinaigrette balances out the slight bitterness of the brussel sprouts, making it a very unique salad. The vinaigrette is also versatile. I know we will make this over and over again. Huge thanks!

5 Linda Hopkins { 10.02.11 at 8:27 PM }

Shelley, it makes my day to hear that someone made something from here and likes it! Thanks!

6 Lorie { 11.25.11 at 12:27 PM }

This is the yummiest salad ever!! I am going to make this for Christmas dinner. Thanks Linda for sharing … 🙂

7 Linda Hopkins { 11.25.11 at 12:50 PM }

So happy to be able to share this one… it is not only delish, it burns a lot of calories with all that “chewing”! lol~!

8 Maggie { 08.24.14 at 1:20 PM }

This salad is so amazing and this is coming from someone who used to HATE brussels sprouts! It definitely changed my mind about les choux de Bruxelles. Happy 5th Blogiversary!!

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