Brussels Sprout Salad
A fresh, tangy, crunchy Brussels sprout salad with bacon, artichokes and seeds - single-handedly reversing the terrible reputation of the classic boiled sprout.
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 6 serves 1x
- Category: Savoury
- Cuisine: Salad
Ingredients
Scale
- 200g bacon, diced
- 500g brussel sprouts, washed
- 275g marinated artichoke hearts, drained
- 1/3 cup pepitas
- 1/2 cup shaved parmesan
Dressing
- 1 tbsp honey
- 1 tbsp seeded mustard
- 1/4 cup olive oil
- 1/4 cup white wine or apple cider vinegar
Instructions
- Place diced bacon into a non-stick fry pan over a medium to high heat. Sauté until browned and the edges are beginning to go crispy. Take your bacon as far as you'd like. Remove and turn out on to a paper towel to cool.
- Remove any discoloured leaves on the Brussels sprouts and slice them in half. Remove the tough core by cutting a small triangle at the base of each half of the sprouts. Then slice the sprouts thinly and throw into a large serving bowl. Repeat with all of your sprouts.
- Chop artichoke hearts roughly and add to sprouts. Add cooled bacon, pepitas and parmesan.
- To make the dressing, combine all ingredients in a jar and shake to emulsify. Alternatively, whisk all ingredients in a small jug. Pour over salad and toss to combine. Serve immediately.
Notes
- If you do not have a non-stick fry pan available, add in a teaspoons of oil or butter before cooking your bacon to prevent it from sticking.
- For this dressing, you could easily subsitute lemon for the vinegar, maple syrup for the honey and dijon or horseradish cream for the mustard.
- If you're not serving the salad immediately, reserve dressing and pour over right before serving.
Find it online: https://eatnik.com.au/brussels-sprout-salad/