Brussels Sprout Salad
Salads take on many forms from the traditional and the not-so-traditional like the one posted here. Brussels sprouts are not every persons cup of tea but I’ll bet if you try it as a salad with the following delicious ingredients, I think you just might be pleasantly surprised. Brussels sprout salad not only is esthetically pleasing but full of nutritional goodies. As I was planning the makeup of the salad, I wanted to use one of the 5 cheeses I received as an ambassador for the month of February for Dairy Farms of Canada. I received an email from Gabi of TwistImage who works with the Dairy Farms of Canada and wanted my help to spread the word about all things dairy. I love cheese so I leaped at the opportunity!
Serves 2 (as a side)
1/2 lb. Brussels sprouts
1 small clove of garlic, minced
1/2 cup toasted pecans (chopped fine using a food processor)
2 to 3 anchovy fillets, packed in oil and roughly chopped
1/4 to 1/2 cup dried cranberries
12 slices (or more) semi-firm cheese – I used Niagara Gold
extra-virgin olive oil
aged balsamic vinegar
Remove Brussels sprout layers by slicing the bottom off making it easier to peel the leaves. Blanch the Brussels spout leaves. Use a salad spinner or pat dry with paper towel to remove any excess water after plunging into the ice water. 
In a bowl, add Brussels sprout leaves, garlic, and dress with a splash of olive oil. Toss with your hands or tongs. To serve, divide leaves between the plates. Add chopped anchovy fillets, cranberries and sprinkle over the top with toasted pecans. Use the aged balsamic sparingly…you just want a hint of it. Then add cheese slices to the salad and if need be, add a few more drops of olive oil.
The Culinary Chase’s Note: If you don’t have a pouring stout, use your thumb to partially cover the olive oil bottle so as to control the amount that comes out. The same goes for the balsamic vinegar. To achieve evenly sliced cheese, use a vegetable peeler. Enjoy!
- ½ lb. Brussels sprouts
- 1 small clove of garlic, minced
- ½ cup toasted pecans (chopped fine using a food processor)
- 2 to 3 anchovy fillets, packed in oil and roughly chopped
- ¼ to ½ cup dried cranberries
- 12 slices (or more) semi-firm cheese – I used Niagara Gold
- extra-virgin olive oil
- aged balsamic vinegar
- Remove Brussels sprout layers by slicing the bottom off making it easier to peel the leaves. Blanch the Brussels spout leaves. Use a salad spinner or pat dry with paper towel to remove any excess water after plunging into the ice water.
- In a bowl, add Brussels sprout leaves, garlic, and dress with a splash of olive oil. Toss with your hands or tongs. To serve, divide leaves between the plates.
- Add chopped anchovy fillets, cranberries and sprinkle over the top with toasted pecans. Use the aged balsamic sparingly…you just want a hint of it. Then add cheese slices to the salad and if need be, add a few more drops of olive oil.