Italian Brussels Sprout Salad

An Italian Brussels Sprout Salad is a delicious and fresh dish that often incorporates classic Italian flavors like salty cheeses, cured meats, tangy vinegars, and fresh herbs. There are several variations, but a common theme involves thinly shredded or shaved raw Brussels sprouts as the base.

Here’s a popular recipe for an Italian Brussels Sprout Salad, combining elements from various sources:

Italian Brussels Sprout Salad with a Tangy Vinaigrette

This recipe features crispy bacon or pancetta, Parmesan cheese, and a bright, creamy dressing.

Yields: 4 servings Prep time: 15-20 minutes Chill time: 30-60 minutes (optional, but recommended for flavors to meld)

Ingredients:

For the Salad:

  • 3 cups shredded Brussels sprouts (about 1 lb)
  • ¼ cup cooked cubed bacon or pancetta (about 2-4 slices, cooked until crispy)
  • 2 tablespoons olive oil (for tossing with sprouts)
  • 2 tablespoons freshly grated Parmesan cheese (for tossing with sprouts)

For the Dressing:

  • 3 tablespoons mayonnaise (regular or light)
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 teaspoon yellow mustard or Dijon mustard
  • 1 clove garlic, minced
  • ¼ teaspoon salt (or to taste)
  • Dash of black pepper (or to taste)
  • 1 tablespoon balsamic vinegar

Optional Add-ins for more “Italian” flavor:

  • Thinly sliced red onion
  • Halved cherry or grape tomatoes
  • Sliced black olives (Kalamata or regular)
  • Sliced pepperoncini peppers
  • Croutons or toasted pine nuts for crunch
  • Diced fresh mozzarella or provolone

Instructions:

  1. Prepare the Brussels Sprouts:

    • If using whole Brussels sprouts, trim the ends and remove any discolored outer leaves.
    • Thinly shred the Brussels sprouts. You can do this with a food processor (pulse just until shredded), a mandoline, or a very sharp knife. Place the shredded sprouts in a large bowl.

  2. Cook the Bacon/Pancetta (if using):

    • In a frying pan, cook the chopped bacon or pancetta over medium heat until crispy.
    • Drain the cooked bacon/pancetta on a paper towel-lined plate and set aside.

  3. Make the Dressing:

    • In a small bowl, whisk together the mayonnaise, grated Parmesan cheese, mustard, minced garlic, salt, pepper, and balsamic vinegar until well combined and creamy.

  4. Assemble the Salad:

    • Add the cooked bacon or pancetta (and any other desired optional add-ins like red onion, tomatoes, olives, or pepperoncini) to the bowl with the shredded Brussels sprouts.
    • Drizzle the 2 tablespoons of olive oil over the sprouts mixture and toss gently to coat.
    • Sprinkle the 2 tablespoons of Parmesan cheese over the mixture and toss again.

  5. Dress the Salad:

    • Pour the prepared dressing over the Brussels sprout mixture.
    • Toss gently but thoroughly until all the sprouts and ingredients are well coated with the dressing.

  6. Chill and Serve:

    • For best flavor, let the salad chill in the fridge for at least 30-60 minutes before serving. This allows the Brussels sprouts to soften slightly and absorb the dressing’s flavors.
    • Taste and adjust seasoning (salt, pepper, or a little more balsamic) if needed before serving.

Tips for Success:

  • Shredding: Don’t over-process the Brussels sprouts if using a food processor; you want them shredded, not pureed.
  • Marinating: The chilling step is key! It helps to mellow the raw taste of the Brussels sprouts and allows the flavors to meld beautifully.
  • Variations: Feel free to customize with other Italian-inspired ingredients you enjoy, such as sun-dried tomatoes, roasted red peppers, or different types of cured meats like salami.
  • Freshness: Use fresh, firm Brussels sprouts for the best texture and flavor.

Enjoy your delicious Italian Brussels Sprout Salad!

Salad