There’s really no earthly reason why I don’t like Brussels sprouts. I like cabbage. Why do I have such an issue with miniature cabbage?
I’ve tried another Brussels sprouts recipe here in the past, and while it was perfectly fine, I wanted to find a way to actually eat them without bacon. Because really, everything is edible with bacon. I could eat shoe leather if paired with the right amount of bacon.
While in Chicago, a colleague suggested a recipe for Brussels sprouts salad. She gave me the rough outline for the ingredients, but I didn’t have any sense of proportions. This was a wing-it effort from start to finish.
- About 20 good-size Brussels sprouts, woody stems removed
- 4 ounces gruyere cheese, shredded (note: this was VERY cheesy, but also very delicious)
- 1 Tbsp Dijon mustard
- 3 Tbsp cider vinegar
- 3 Tbsp olive oil
- Freshly ground pepper
Shred the sprouts with the slicer attachment of your food processor, or on a mandoline slicer. Toss with shredded gruyere.
In a separate bowl, whisk together mustard, vinegar and oil. Add salt and pepper to taste.
Toss the dressing with the sprouts and cheese. Serve immediately.
“Is this cole slaw?” my husband asked. When I explained that it was Brussels sprouts, he looked surprised, so much so that I was convinced that he was going to call BS. “This is good. Really good.” Henceforth this will be known as BS Salad.
The Tiny Kitchen Assistant tried it, rejected it because it was a salad, but explained that “it wasn’t terrible; other kids might like it. You know, the kind of kids who eat salad.”