Don’t you even know me? As a general rule, I will not mess around with food prep things that take forever and a day. It seems like the kind of thing that would take a long time, but you guys. I wash them, take a moment to admire their rustic texture and general adorableness, and then shave them into thin little ribbons of heavenly lightness with a nifty little handheld mandoline. My favorite part about this salad HANDS DOWN is the texture of the brussels sprouts. caramelized, okay yasss – but I can always always always find big love in my heart for a bite of fresh, raw, paper-thin shredded brussels sprouts tossed with a light citrus vinaigrette and the flavor-texture trifecta of bacon, almonds, and Parmesan.
I generally can’t do cooked brussels sprouts – except roasted, maybe. No stinky cooking, no superstrong aftertaste, nunna that.Īll it took was one time with this recipe and I was completely ruined on enjoying brussels sprouts any other way. And not only that, but there was nothing fancy about the prep because this salad = raw, completely raw brussels sprouts. *pushes glasses up on nose* The recipe was from a restaurant chef but I was drawn, per the usual, to the simple ingredient list. I don’t think I had ever once eaten on of those little baby green cabbies before this salad but maybe back in my youthfulness I was on the cutting edge of trends. This was back before brussels sprouts were a thing. The inspiration for this salad came a few years ago when I saw this recipe in a magazine and I decided to try it on a whim. To the point where I feel nervous to talk about it too much even right now for fear that the magic salad spell will break and suddenly someone will realize THEY’VE BEEN EATING BRUSSELS SPROUTS FOR THE PAST THREE YEARS. It’s simple, maybe even simple enough for me to spare a few minutes to do my makeup BEFORE getting in the car? meh, I don’t know, let’s not push it – and seriously, against all brussels sprouts odds, every single person in my family ranging in age from 12 to 78 years old totally loves this salad.
How To Make Our Brussels Sprout Salad (40 Sec):īut being the last-minuter that I am, and also being the Salad Bringer who also happens to be the FOOD BLOGGER, Thanksgiving usually means it’s time to bust out the old standby – everyone’s favorite Bacon and Brussels Sprout Salad recipe. Scrambling around at the last minute, throwing this green and that crunchy together and tossing it with a few drizzles of everything, trying to figure out how to balance it on my lap while also holding my to-go coffee and trying to do my makeup from the passenger seat on the little trek back to our hometown for the big feasts.īeing from the same hometown means Bjork and I eat TWICE on Thanksgiving Day. In my life, and most especially during busy times like T-giving, I am almost always running late or behind or forgetting something really super important. And everything else.īeing one of the 20-somethings in the family (not for much longer though! eek/wahh!), I take my ongoing role as Salad Bringer very seriously. We food lovers know this holiday well because it’s the perfect time for us to say Hi Turkey! Hi Garlic Mashed Potatoes and Sage Stuffing and Gravy and Cranberries! Hi Pumpkin Pie with a hearty thwap of fresh whipped cream! I see you and I appreciate you. So there’s a holiday coming up and it starts with T and ends with hanksgiving.