Restaurant level salad without much effort. Easy to make, healthy, and delish leftover too! A little kick of spicy umami rounds it out quite nicely. Substitute blue diamond soy wasabi chopped almonds for regular plain almonds if you really want to take this to the next level. Drizzle the dressing over the brussel sprout mixture and toss gently to combine. FOR THE DRESSING In a small bowl whisk to combine, the mayonnaise, parmesan cheese, mustard, minced garlic, salt and pepper and balsamic vinegar. It helps balance out the delicious (yet heavy) mashed potatoes and stuffing. BRUSSEL SPROUT SALAD In a large bowl combine shredded brussel sprouts, olive oil and cooked bacon or pancetta. My family has started requesting this every year for Thanksgiving. Although I subbed crispy pancetta for the almonds and added some pancetta fat to the dressing ) The review form asks "Would you make this recipe again?" Ha ha, yes I think I will. I can bring more than one dish, of course, as long as one of them is The Salad.
I am a good cook, but whenever I suggest "Maybe I should bring something else this time?" it's "No, we want The Salad". It has become simply "The Salad" and the assumption is that if I am bringing a dish to a family gathering, it will be "The Salad". I've been making this salad at least once a year for the past ten years. (This dressing is amazing for so many salads, and healthier than anything store bought.) I’ve also tossed in cooked bacon, radishes, the possibilities are endless with this. And finally, I just use store bought, sliced, toasted almonds instead of toasting and then cutting them myself. I also add a teaspoon of cayenne pepper, a half tablespoon or so of smoked paprika, and a teaspoon of garlic powder. I also combine the olive oil with the dressing right at the start so that it melds together better and leave that sit for as long as possible. First, I increase the lemon juice a bit, and then add lemon zest from two lemons. But with a few modifications, I’ve really gotten this down well. Then, I made it the next day so I could have more! My husband (who does NOT like kale) had SECONDS!! It is ridiculously Good!! Oh my gosh!!! I LOVE this salad!! I went over to friends' home for dinner and had THIRDS! :). This is the special salad my friends & family prepare for Thanks giving for 10 years now! Instead of lemon (which is great) try it with pickled ginger!!!!Īs a healthier option i made the dressing without the oil and it totally works! blended the pecorino in totally so it added body that the oil wouldve given. I've been making this since 2011 - always a favorite and keeps so well! Delicious and filling with a bright, mustardy tang. This is my all time favorite salad recipe. Love this salad! The dressing is amazing, and the nuts add such a nice crunch.I Recommend Garnishing the salad with some cranberries.
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