I’ve got to get one thing off my chest before we get to what’s in this salad. I more or less stole this idea from Elsie. One day she made this awesome salad for everyone at the ABM office, and I fell in love.
I immediately went home to make my own version. So this is a tale of two salads. Elsie’s is very similar to this but a little more heavy on the mayo, plus she adds bacon. Hers is sounding pretty good, no?
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Mine is a little bit lighter, so if you end up eating this often you don’t have to feel guilty. I am pretty addicted to Brussels sprouts so we make them pretty much weekly at our house.
I also added big croutons to make this into more of a main course. The addition of the giant croutons also kind of makes this a panzanella (which is a salad made of mostly bread and tomatoes). You can easily leave the croutons out though for more of a side dish item. Do what you will-this salad is made to be customized!
Warm Brussels Sprout Salad, serves 2-3 as a meal.
1/2 french loaf cut into large cubes (I used a wheat loaf, you could use any bread you like)
1 lb. brussels sprouts
2/3 cup Craisins or golden raisins
1/4 cup mayo
4 garlic cloves
1/8 teaspoon cayenne (or more if you like a real kick!)
1/4 cup + 3 tablespoons olive oil
salt + pepper to taste
In a food processor give the Brussels a few pulses, so they are partially shredded and partially rough chopped. I have a smaller food processor, so I had to do this in three batches. Once all the Brussels are chopped, heat a tablespoon or two of olive oil in a large skillet over medium heat.
Cook the Brussels, tossing occasionally, until bright green and cooked through (about 6-8 minutes). During the last few minutes of cooking toss in the Craisins so they’ll be nice and warm along with the Brussels.
While that cooks, in the food processor (again) combine the mayo, garlic and juice from the lime. Pulse the ingredients together until well combined. With the processor still running, drizzle in 1/4 cup olive oil. Taste and add salt + pepper as needed.
Once you have the bread cut into large cubes toss in a few tablespoons olive oil. Spread in one layer on a baking sheet and season with a little salt + pepper. Bake at 375°F until brown and crispy (8-10 minutes).
Once the Brussels are cooked toss with the dressing. Add in the croutons and give everything a nice toss. Serve warm. If you like your salad even more creamy you could easily double the amount of dressing the above recipe calls for. Enjoy! xo. Emma
I’ve made this salad twice now. Great recipe and wonderful as a cold side/slaw without the bread.
Can’t wait to try this! We were just in Napa a few weeks ago where I saw a brussel sprout salad on a restaurants menu that we didn’t have a chance to eat at! Now here’s my chance…. thanks 🙂
Just made this tonight & it was delish! Thanks!
I made this for my family and they loved it!
Mmm, this looks really yummie 🙂
Um, whoa. This sounds totally amazing and with a minimum amount of guilt attached! I’ll definitely be making it because it’s yummy and EASY.
Yum when I saw this recipe I made it immediately. I had a half bag of Brussels sprouts in the fridge, and believe it not I even had fresh limes. This recipe is amazingly fool proof and delish! Next time I will add in bacon. Thanks for sharing!
Third from the top looks a lot like Julia Lee’s food collages: http://shop.julieskitchen.me/products
After seeing this on your blog yesterday I went home and made it with the sprouts that were starting to look a little sad sitting in the fridge. It was a breeze to make and major a hit with the friends who had come over to watch the Downton Abbey season premiere. Thanks for sharing!
I love every ingredient in this ‘beautiful mess’!
Looks so yummy! 🙂 I love your recipes! 🙂
LOOOOve brussels sprouts and will definitely try this. I’d probably skip the bread and put the bacon back in…less carbs for a diabetic (me.) Great ideas.
A healthy new recipe to try out! Yes!
Try adding Sriracha in place of cayenne! I do that to my creamier salads for some kick 🙂
i’ve recently become obsessed with brussels sprouts, so this recipe brings me great joy!
the limes are in the dressing.. just the juice
We made this last night! It was really delicious. I definitely recommend using just a small amount of mayo to keep it light and fresh. And we used sriracha instead of cayenne. And we had absolutely no left-overs 🙂 thanks so much for the inspiration Emma!
It looks Yumi ‘ im going to try it 🙂
omg this looks so delicious!! and easy to make. I hope I can find brussels sprouts easily here in Jakarta.. hope my version is gonna be as yummy!