This is amazing! I served this as a side dish without the lettuce and also used baby Brussels sprouts cut in half. It disappeared to rave reviews. I served this with the Guinness-braised corned beef recipe from this sight, along with mashed potatoes and roasted carrots. I was not a big fan of Brussels sprouts before, but I absolutely would make this again.
Brussels Sprouts Salad with Warm Bacon Vinaigrette
gingersme Posted: 02/20/10
ViennaVAfoodie Posted: 02/20/10
This was really good (my fiance says brussel sprouts will never get a five). Since we're relatively new at eating brussel sprouts, we were concerned about these not being completely soft for the 2 minutes of cooking, so we roasted them before adding them to the dressing (quartered them and tossed with olive oil at 375 for 25 minutes). We didn't toast the nuts because we were lazy but they were a good addition to the nuttiness of the sprouts. We will definitely make this again but probably cut the brussel sprouts up even smaller so they mix more with the lettuce.
tara31 Posted: 03/14/10
I used soy bacon, apple cider vinegar, honey dijon and a mix of toasted pecans and walnuts. Excellent salad!
smkcooks Posted: 11/23/09
This recipe is absolutely delicious. I neglected to read the recipe thoroughly and mistakenly left out the romaine (I intend to add it next time). It was still fabulous.
mxwile Posted: 01/23/10
I served to company - the brussel sprouts separate from the romaine. The salad tastes better with the lettuce. If you like brussel sprouts, you will love this salad. It tasted great the second day too!
hmsktm Posted: 11/09/12
This was a wonderful way to serve brussel sprouts (I usually just roast them). I suggest using the thinnest slicer attachments since the centers of the sprouts will remain too crisp while the rest is tender crisp. I also forgot the Romaine Lettuce, but it didn't need it.