Friday, November 1, 2013
Brussels Sprouts Salad with Bacon and Walnuts
I've always been a fan of Brussels sprouts, even at a young age when most of my friends left theirs on the plate. And I learned that school cafeteria overcooking was the chief culprit in Brussels sprouts hatred. Drizzled in olive oil, well seasoned and oven roasted made for a lovely side dish that converted many folks I know. But it never occurred to me to eat them raw until I started seeing salad recipes like that.
4 Brussels sprouts
1/4 Cup shredded carrots
2 Slices crispy bacon, cooked and crumbled
2 Tablespoons chopped walnuts
2 Tablespoons crumbled feta or goat cheese
1 Tablespoon olive oil
1 Tablespoon mayonnaise
1 Teaspoon red wine vinegar
1/2 Teaspoon sugar
1 Clove garlic, peeled and finely minced
Salt & pepper to taste
Whisk together all the dressing ingredients in a bowl. When the Brussels sprouts are cool enough to handle, cut off the stems and cut into halves or quarters. Add them to the dressing along with the carrots and walnuts. Crumble on the bacon and top with the cheese. Makes a single serving.