We all could use something a little crunchy at the Thanksgiving table. In the midsts of stuffings and mashes and sauces, how about a light and refreshing salad featuring the vegetable that everyone used to hate.
Brussels sprouts have made a major come back and for good reason. They are loaded with Vitamins A, C, and K, fiber, and folate. They have gotten a bad rap due to the sulfur-like smell that they emit when overcooked. This happens to most vegetables in cruciferous family and is due to a group of substances known as glucosinolates. Broccoli and brussels sprouts contain the highest levels of glucosinolates and, when broken down during digestion, glucosinolates provide powerful anticancer effects. Additionally, brussels sprouts are anti-inflammatory and help protect cells from oxidative damage.
This refreshing salad features, shiitake bacon, (don't beat it, until you try it), smoked paprika dusted almonds, salty parm, and zesty lemon Dijon dressing. The brussels sprouts are served raw, yet soften easily with the dressing. The salad can be made a few hours in advance in order to marinate and soften further. If making in advance, reserve the "bacon" and the nuts to top just before serving.
For more brussels sprout recipes, check out brussels sprouts with shiitake bacon, brussels sprout and kale salad with toasted hazelnuts, and roasted brussels sprouts with maple lime vinegar.
brussels sprout + shiitake bacon salad with smoked paprika almonds
serves 4 to 6
- 2 pounds brussels sprouts, trimmed, halved, and thinly sliced into shreds
- 3/4 cup extra virgin olive oil
- 1 pound shiitake mushrooms, cleaned, trimmed, and thinly sliced, about 1/4-inch thick
- 2 teaspoons coconut aminos or tamari
- 1 cup blanched almonds
- 1 teaspoon smoked paprika
- 1 small shallot, minced
- 1/4 cup lemon juice
- 2 tablespoons Dijon mustard
- 1/4 cup apple cider vinegar
- Salt + freshly ground black pepper
- 1/2 cup grated Pecorino or Parmesan (optional)
- Preheat oven to 375. On a parchment paper-lined sheet tray, toss mushrooms with coconut aminos or tamari, 1/4 cup olive oil, and a pinch of black pepper. Spread mushrooms out evenly, and bake for 30 minutes, turning frequently until crispy. Pay close attention to the oven as mushrooms burn quickly.
- On another parchment paper-lined sheet tray, toss the almonds with smoked paprika and 2 teaspoons olive oil. Spread out in a single layer and toast for 10 minutes, tossing frequently until golden brown. Once cooled, roughly chop.
- To make the dressing, whisk together the shallot, lemon juice, Dijon mustard, apple cider vinegar, 1/2 cup olive oil, pinch of salt, and pepper. Taste and adjust acid or oil, if needed - you want it to be on the acidic side.
- Place the brussels sprouts into a large bowl, pour in the dressing, and toss well. Finish with grated cheese, "bacon", and chopped almonds.