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.

No additional tips available.

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

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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.

Brussel Sprout Salad

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