Brussels sprouts sometimes get a bad reputation. Yes, they can be a bit smelly. And, yes, if you just throw them in a pot of water and boil them, they will turn into a mushy, green, stinky side dish even my dog wouldn’t touch. Even roasted brussels sprouts can cause my husband to scrunch his nose. Thankfully, he’s a good sport and doesn’t usually say anything negative about my cooking, but his face tells me everything I need to know. If not, I have a couple outspoken kids who will gladly voice their displeasure if I’m ever questioning my family’s reaction to a new recipe.
Back to the brussels sprouts. If cooked brussels sprouts aren’t your thing, consider trying them raw! I didn’t even realize this was an option until a few years ago when I bought some brussels sprouts on a whim, only to realize I had no idea what to do with them after remembering my family’s reaction to my last attempt at cooking them (see above).
After some searching on the internet, I ran across a recipe for a brussels sprouts salad on the Pinch of Yum blog. Their recipe not only inspired this recipe, but it also forever changed the way I look at brussels sprouts. Thank you, Pinch of Yum!
This brussels sprouts and bacon salad has since been my go-to every time I need to bring a side to a gathering and people always comment on how good it is. It’s almost embarrassing how easy it is to pull together and I constantly find myself texting the recipe to friends and family afterwards. Consider yourself a friend and check out the recipe below!
Raw Brussels Sprouts and Bacon Salad
Ingredients
- 1 lb brussels sprouts
- 3-4 slices cooked bacon chopped or crumbled
- 1/2 small red onion minced
- ½ cup almonds
- ½ cup Parmesan cheese shredded
- 1/4 cup olive oil
- 1 lemon ~3 TBSP juice
- ½ tsp salt
- ¼ tsp fresh ground pepper
Instructions
Salad
- Wash brussels sprouts and remove any tough outer layers. Then, thinly slice the brussels sprouts using a very sharp knife. I find it easiest to hold the brussels sprout by the end and trim all the way to my finger, then simply toss the end. Or, trim the end and cut the brussels sprout in half lengthwise, place cut side down, and slice. Either way works—just do whatever is easiest for you.
- Chop the almonds into small pieces. Note—a food processor works great, but I tend to use the same knife that I used on the brussels sprouts. Less cleanup = happy cook.
- In a large bowl, combine the brussels sprouts, crumbled bacon, red onion, almonds, and parmesan cheese. Toss to combine and add the lemon dressing (recipe below). Serve immediately or refrigerate for up to 3 days.
Lemon Dressing
- Juice the lemons into a bowl, removing any seeds. Drizzle in the olive oil in a slow stream and whisk constantly to emulsify and create a creamy dressing. Add the salt and pepper. Alternatively, add all dressing ingredients to a mason jar. Seal tightly and shake vigorously. Done.