This shop sharing my recipe for shaved Brussels sprouts salad has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SweeterTogether #CollectiveBias
It’s summer, and that means I’m getting together with friends as often as possible. Sports schedules have slowed down, no one has homework, and kids are desperately in need of someone to entertain them besides me. And honestly, I don’t want them crawling over me 24/7. Fortunately, my friends rock. They roll with last minute plans and playdates that last all day and into the night. And suddenly, we aren’t feeding four, we’re feeding 8 or 10.
Those dinners need to be quick and tasty. I love finding dishes that are slightly out of the ordinary but that kids can enjoy, too. Something that doesn’t take long to throw together makes life even easier. While hamburgers, hot dogs, and chicken tend to be the main courses, the sides and salads vary. My current favorite is this shaved Brussels sprouts salad with bacon vinaigrette. It’s a raw salad that I make in minutes, but the texture of Brussels sprouts means my salad doesn’t wilt throughout the day if I make it in advance or – heaven forbid – I have leftovers for the next day.
All ingredients but the Brussels sprouts are ones I tend to have in my house at all times anyway, and I make it a point to remember to grab Brussels sprouts on my next Walmart trip every time I forget. Knowing I’m likely to have company – and kids who want dessert – I decided to pick up some ice cream to keep the focus on easy for our summer entertaining.
I grabbed some EDY’S® Ice Cream from the frozen section (conveniently just past produce?), partly because I know they have no artificial colors or flavors. When I saw that EDY’S Ice Cream has new flavors inspired by my favorite candies like Nestlé Butterfinger® Peanut Butter Cups and Baby Ruth®, I was hooked. I picked up not only the EDY’S Butterfinger Peanut Butter Cup Ice Cream and EDY’S BabyRuth Ice Cream but the EDY’S 100 Grand Ice Cream flavor, too. Shhh, don’t tell – I have that one hidden in the back of my freezer at the moment.
Everyone in my family is a huge peanut butter cup fan, and the addition of Butterfinger to the creamy peanut butter ice cream made with fresh milk & cream with no rBST only adds to the awesomeness. I didn’t even realize it also has a swirl of fudge until I scooped out my first bowl for friends the other night. The ice cream disappeared so fast!
It’s a good thing I serve my shaved Brussels sprouts salad or other veggies when friends visit.
If you don’t have red wine vinegar, substitute another vinegar. If you don’t have a shallot, use a little red onion. If you don’t have or don’t want to use bacon grease, olive oil works just as well. That said, when you make bacon, drain the grease and store it in a mason jar in your fridge. Use it in place of butter to great the skillet when you make eggs or even pancakes. I add it to various savory dishes, and it’s perfect for this bacon vinaigrette I toss over my shaved Brussels sprouts salad.
[bctt tweet=”Check out this super simple and delicious shaved Brussels sprouts salad with bacon. Perfect for summer and picnics!” username=”honestandtruly”]
After all, when you eat your greens with this light and not overly filling salad, you have room for your EDY’s Ice Cream.
How to Make Shaved Brussels Sprouts Salad with Bacon Vinaigrette
Wash your sprouts, and cut off the dried up ends. If any have icky leaves, discard them. Use the slicer blade on your food processor and slice them up in a heartbeat. If you don’t have a slicer attachment, use a knife to slice the sprouts thinly, working your way from the bottom to the top.
Mince your shallot just like you would an onion, separating the halve from the skin then mincing each half. Mince the garlic, then chop your parsley. You remember how to quickly and easily chop herbs, right?
Add all the veggies to a bowl, then make the vinaigrette.
Heat the bacon grease until just melted. Use a fork to whisk in the mustard and pepper. Slowly add the vinegar while still whisking until it is emulsified and a consistent thick vinaigrette.
Pour over the veggies and toss gently. Taste test to determine if your salad is dressed enough or if you need to add a little more vinaigrette (make a second half batch if necessary – I know I like salads less dressed than many others).
Add the freshly grated Parmesan, reserving a little for garnish, and toss again.
Serve immediately, or place into a tightly sealed container in the fridge for the next day. This lasts one to two days in the fridge.
The next time your friends head to your house, serve them up some of this shaved Brussels sprouts salad – and some EDY’S Ice Cream for dessert (they ate their greens, right?). Yum!
Have you ever tried a shaved Brussels sprouts salad? What is your go to recipe for last minute entertaining?
- 1 lb Brussels Sprouts
- 1 shallot
- 1 clove garlic
- ¼ c fresh parsley
- 3 T bacon grease (substitute olive oil if necessary)
- 1 T stone ground mustard
- ¼ c red wine vinegar
- pepper to taste
- ½ c Parmesan cheese, grated
- Wash and trim Brussels sprouts. In a food processor, add the slicer blade and feed sprouts through the chute to shave. Add to a large bowl.
- Mince garlic, and finely chop shallot. Rough chop parsley, then add those to the bowl with the sprouts.
- Warm bacon grease to melting. Add mustard and whisk with a fork. While whisking, drizzle in the vinegar until the mixture is emulsified and everything is evenly incorporated to a thick vinaigrette.
- Pour vinaigrette over the vegetables and toss to coat. Add freshly grated Parmesan and stir to distribute.
- Serve immediately or cover and place in the fridge for 1-2 days max.