About three years ago, I served up this salad for a Tsiknopempti-themed Greek Supper Club. It’s unusual, it looks great and tastes wonderful!
Brussels sprouts are like little heads of cabbage – I love them!
The salad greens here are the leaves, which you would peel off after snipping the stem.
Throw in some dried cherries, almonds and crispy bacon and you have a delicious salad full of texture and flavour.
Brussels Sprout Leaf Salad
(serves 4-6)
1 lb. fresh Brussels sprouts
1/4 cup thinly sliced red onion
1/2 cup dried cherries or cranberries
1/3 cup sliced almonds (lightly toasted)
4 strips of bacon, baked and hand-crumbled
Dressing
1 Tbsp. Dijon style mustard
2 Tbsp. honey
2 Tbsp. red wine vinegar
juice of 1 lemon
juice of 1 orange
juice of 1/2 pink grapefruit
approx. 1/2 cup extra virgin olive oil
salt and pepper to taste
- Cut the stem aside of each sprout then peel the leaves (discard any dirty outer leaves) and place in a bowl along with your onions
- For the dressing, add all the ingredients in a mason jar, seal and shake to emulsify. Have a taste and adjust seasoning with salt and pepper.
- Add half your cherries, almonds and bacon into the salad bowl and add enough dressing to coat. Toss well, add dressing if needed.
- Divide and plate and garnish with remaining cherries, almonds and bacon.
