Brussels Sprout Salad
Recipe type: salad
Prep time: 
Cook time: 
Total time: 
Serves: 2
Brussels sprouts are not every persons cup of tea but I’ll bet if you try it as a salad with the following amazingly, delicious ingredients, I think you just might be pleasantly surprised. Brussels sprout salad not only is esthetically pleasing but full of nutritional goodies.
  • 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
  1. 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.
  2. 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.
  3. 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.
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!
Recipe by The Culinary Chase at