Brussel Sprout Salad Recipe

Name: Brussel Sprout Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil, for sauteing; 80 Brussels sprout leaves (about 5 pounds) remove spotty or excessively dark leaves; Salt and freshly ground black pepper; 3 large red onions, caramelized and sweated to 2 cups; 1 1/2 cup bacon lardoons; 2/3 cup vinaigrette, recipe follows; 2 cups croutons; 4 hard boiled medium eggs, each cut into 16 wedges; 2 large shallots, finely diced; 4 small garlic cloves, minced; 1 teaspoon chopped fresh thyme; 1/2 cup red wine vinegar; Salt and pepper; 2 tablespoons extra virgin olive oil; 2 tablespoons pure olive oil

Servings: persons

Olive oil, for sauteing
80 Brussels sprout leaves (about 5 pounds) remove spotty or excessively dark leaves
Salt and freshly ground black pepper
3 large red onions, caramelized and sweated to 2 cups
1 1/2 cup bacon lardoons
2/3 cup vinaigrette, recipe follows
2 cups croutons
4 hard boiled medium eggs, each cut into 16 wedges
2 large shallots, finely diced
4 small garlic cloves, minced
1 teaspoon chopped fresh thyme
1/2 cup red wine vinegar
Salt and pepper
2 tablespoons extra virgin olive oil
2 tablespoons pure olive oil

1
Heat oil until almost smoking, add Brussels sprout leaves, and toss until wilted.
2
Season with salt and pepper.
3
Add onions and lardoons, and toss until hot.
4
Add vinaigrette, toss, and then add croutons and eggs.
5
Toss only to mix.
6
Plate and serve immediately.
7
Place garlic and shallots in a bowl with thyme, vinegar, salt and pepper.
8
Allow to macerate for at least 30 minutes.
9
Whisk in pure and extra virgin olive oil.
10
Adjust seasoning, to taste.

889

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Olive oil, for sauteing, 80 Brussels sprout leaves (about 5 pounds) remove spotty or excessively dark leaves, Salt and freshly ground black pepper, 3 large red onions, caramelized and sweated to 2 cups, and more.

Yes, Brussel Sprout Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Brussel Sprout Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions