This Salad Recipe Actually Changed My Mind About Brussels Sprouts
So, confession time—I was the kid who quietly snuck Brussels sprouts onto my brother’s plate at family dinners. Fast forward to my little apartment in Trastevere (okay, it was more like a glorified closet), and there I was making this Italian Brussels Sprouts Salad for friends. Turns out, Brussels can actually be the main character, not just the sidekick you ignore. The first time I made it for my husband, he eyeballed it like it was a plate of boiled socks, but by the end I caught him sneaking seconds straight from the mixing bowl (love will do that, I guess).
Why I Keep Making This (And My Family Doesn’t Complain)
I make this when I want an Italian-ish dish but don’t feel like, you know, turning my whole kitchen into a flour tornado. My family goes bonkers for this because it’s crunchy, tangy, and everyone can pretend they’re eating something super virtuous. Plus—it’s ridiculously quick, like I’ve made it during Zoom calls… though not my finest multitasking moment. Oh, and if you’ve ever found raw sprouts too intense? Trust me, soaking them in those lemony flavors tames the beast. Even my nephew (the one who thinks pizza is a food group) asked me for the recipe.
Here’s What You Need (And What You Can Swap)
- About 500g (or a big ol’ bowlful) of fresh Brussels sprouts, trimmed and sliced thin—Food processor or a sharp knife, whatever’s easier. (I tried frozen once. Honestly, just don’t.)
- 1 small red onion, sliced real thin—Shallot works if that’s what you’ve got, or skip it entirely if raw onions haunt you.
- 1 handful cherry tomatoes, halved—or use sun-dried tomatoes if you’re feeling fancy or out of anything fresh.
- 60g Parmigiano Reggiano, shaved—Pecorino is fine (my grandmother swore by the expensive stuff, though honestly supermarket cheese is just fine here).
- A generous handful of toasted pine nuts—Or walnuts if the price of pine nuts makes you wince. Just not peanuts. Trust me.
- 3-4 tablespoons extra virgin olive oil—Don’t stress on the brand; I usually go with what’s on sale.
- Zest and juice of 1 big lemon—Or more if you like a strong zing. I’ve used bottled juice in a pinch, but it’s not quite as bright.
- Salt and pepper to taste—sometimes I go heavy on the pepper.
- Optional: fresh basil or parsley, chopped
Now Let’s Throw It All Together (Here’s My Way)
- Slice those sprouts: The thinner, the better—no need for perfection. Food processor, mandoline, or just a big sharp knife and some patience. This is where I usually put on a podcast and zone out. Don’t stress if some bits are chunkier; life’s too short for even slices.
- Mix up your dressing: Grab a big salad bowl (or the mixing bowl you use for literally everything), whisk together the olive oil, lemon juice and zest, a pinch or two of salt, and pepper. Sometimes I add a little clove of minced garlic, but only if I’m feeling brave.
- Toss everything together: Brussels, onions, tomatoes, half the cheese, nuts—pitch it all in and get your hands involved. You want to really massage the dressing onto the sprouts (actually, I find it works better if you let it sit for ten minutes before finishing—flavors meld, sprouts mellow out).
- Top it off: Sprinkle on the rest of the cheese and another pinch of nuts. Add fresh herbs if you remembered to buy them. This is usually when I sneak a taste and pretend it’s for “seasoning checks”.
- Don’t worry if it looks a bit strange at this stage—It always does in my kitchen.
A Few Notes from My Kitchen Experiments
- If you only have big Brussels sprouts, just trim off the tough ends and slice thin. The younger, smaller ones are sweeter, but use what you can get your hands on.
- I once tried skipping the cheese. Regretted it almost immediately. Dairy-free cheese works okay, but go heavy on the pine nuts for flavor.
- I usually toss leftovers (when there are any) with a hard-boiled egg for a next-day lunch. The salad’s taste kind of grows on you overnight; maybe it’s magic?
Swaps & Tests (Some Great, Some…Less So)
- I tried cooked bacon once—very not Italian, but, wow, it was good! Also crumbled some feta in (okay, not Italian either); still tasty.
- Swapping pine nuts for toasted pumpkin seeds: surprisingly lovely crunch, and less wallet pain.
- I added raisins to “make it Sicilian” per some blog, but honestly? Felt weird. Wouldn’t do again (unless you love sweet salads, then go for it).
What You Need—And Don’t Panic If You Don’t Have It
- Salad/spinning bowl (but I’ve dried sprouts in a clean tea towel and it worked fine)
- Sharp knife or, even better, a mandoline (mine cost a fiver, nothing fancy)
- A big spoon, or just get your (clean) hands in there
Keeping This Fresh (If There’s Any Left)
Store in an airtight box in the fridge for up to two days; just give it a quick toss before eating. Though honestly, in my house it never lasts even a day. There’s always one sneaky forager (looking at you, Dad!)
How I Like To Serve This (But You Do You)
I think it’s great on its own for lunch, but sometimes I pile it onto toasted sourdough, or scoop alongside roast chicken. My cousin swears it belongs at every BBQ; I say it shines brightest next to a simple pasta primavera. Oh, and during Christmas, it randomly became a new tradition instead of the usual coleslaw. Go figure.
The Real-World Pro Tips I Learned The Hard Way
- Don’t try to shave sprouts with a dull knife—takes forever, and you’ll hate your life.
- I once rushed the soak step, thinking, eh, it’ll be fine! Was… not fine. The salad was way too harsh. Give it those ten minutes—you’ll thank me.
- Taste after adding cheese. Parm can be salty; it’s easier to add than undo.
Real Questions People Have Actually Asked Me
- Does this work cooked? Sort of, but that’s more a warm salad—if you sauté the sprouts a smidge, they’ll sweeten; it’s nice, but honestly I prefer the crunch.
- Can I make ahead? For sure! But, I think this tastes better the next day anyway (except if you go overboard on onions—they can take over).
- Do you have to use pine nuts? Nope. Walnuts, almonds, pumpkin seeds—most nuts work, just toast ‘em first. Peanuts? That was a sad experiment; didn’t vibe.
- What if I don’t have a mandoline? No stress. Sharp knife and a little patience gets you there. Or, buy pre-shredded if you really need a shortcut, just don’t tell my nonna!
- Is this actually Italian? Well, kind of. It’s Italian-ish. Let’s call it inspired, and leave the passport at home, alright?
Anyway, that’s the rundown. If you make it, save yourself a bowl before it vanishes—learned that the hard way around here.
Ingredients
- 500g Brussels sprouts, trimmed and thinly sliced
- 100g cherry tomatoes, halved
- 50g Parmesan cheese, shaved
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small clove garlic, minced
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh basil
Instructions
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1Trim and thinly slice the Brussels sprouts using a sharp knife or mandoline. Place them in a large mixing bowl.
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2Add the halved cherry tomatoes, shaved Parmesan cheese, and chopped fresh basil to the bowl with the Brussels sprouts.
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3In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper to make the dressing.
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4Pour the dressing over the salad ingredients and toss everything together until well coated.
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5Let the salad rest for about 5 minutes to allow the flavors to meld. Serve immediately, garnishing with extra Parmesan if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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