We love our Brussels Sprouts in this house—even my four year old will ask for seconds and thirds. Usually, I roast them with a little olive oil, salt and pepper until they are soft on the inside and perfectly crisp on the outside. So when I saw this Cooking Light recipe for Brussels Sprout salad, I was intrigued by how they’d taste raw, since I’ve only ever had them cooked. Since Brussels are in the cabbage family, it’s no surprise that the texture of the salad reminded me of a crisp, fresh coleslaw. The flavor of the dressing, the creaminess of the cheese, and the crunch from the Brussels Sprouts and pecans … it was a perfect combination.
Pecan and Blue Cheese Brussels Sprout Salad
- 2 tablespoons minced shallots
- 1½ tablespoons extra-virgin olive oil
- 2 teaspoons Dijon mustard
- 2 teaspoons balsamic vinegar
- 1 garlic clove, minced
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon kosher salt
- ½ pound Brussels sprouts, very thinly sliced
- ¼ cup chopped toasted pecans
- 2 tablespoons crumbled blue cheese
- Combine first 7 ingredients in a small bowl. Place Brussels sprouts and pecans in a large bowl; toss to combine. Add vinaigrette; toss to coat. Sprinkle with blue cheese.