Thursday, February 4, 2021




This Brussels sprout salad is so good! Thinly sliced Brussels sprouts, crumbled bacon, parmesan, almonds and shallot and citrus vinaigrette.


  • 1/4 teaspoon of salt
  • 1 tablespoon of butter
  • 1/2 ounce of grated asiago cheese
  • 1/4 teaspoon pepper
  • 2 cups of whole Brussels sprouts
  • 1/2 garlic clove, minced
  • 1 slice of bacon, fried and crumbled
  • 1 tablespoon of balsamic vinegar


I start by cutting the stems of the Brussels sprouts - you can either do that or skip this step.

Add the sprouts to a food processor and mix until the sprouts are tiny shreds. Do this manually so that you can control the size of the flaps. You want bigger pieces and you don't want them to be crumbs!

Melt the butter in a large skillet over medium heat. Add the garlic and grated shoots, sprinkle with salt and pepper and sauté for about 5-7 minutes or until the shoots are golden. Add vinegar while stirring and make sure the sprouts are all coated. Sauté for another 1 to 2 minutes. Remove and plate.

Top with crumbled bacon and a small pinch of Asiago cheese.

Happy Cooking Time.