Brussels Sprout Salad, inspired by Chelsea’s Kitchen

November 18, 2013

If you’ve been to Chelsea’s Kitchen in Scottsdale, AZ… one fabulous meal comes to mind: Brussels Sprout Salad. It is a unique, sweet and savory dish that will keep your head spinning for more. I think about this salad at least once a week. For my convenience, I’ve found a recipe online that I’ve recreated for my husband and I when we’d rather eat dinner at the comfort of our own home.

For the mustard vinaigrette
1/4 cup honey
3 tablespoons French champagne vinegar (left out)
2 tablespoons fresh lemon juice
1 tablespoon fresh lemon zest
1 tablespoon whole-grain mustard
1 tablespoon fresh minced garlic
1 & 1/2 cups light olive oil
Sea salt, to taste
Fresh black pepper, to taste

For the salad
3 cups brussels sprouts leaves, blanched and dried
1 tablespoon dried cranberries
1 tablespoon dried blueberries
1 tablespoon cooked and diced bacon (I used turkey bacon)
2 tablespoons California almonds or Spanish Marcona almonds (I used slivered almonds)
4 tablespoons mustard vinaigrette
Manchego cheese, shaved, to taste (left out)

Find the instructions to make this salad here.