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Shaved Brussels Sprouts Salad With Pear And Pomegranate

brussels sprouts salad

This salad has many of the attributes of a summer salad: it's crisp, crunchy and slightly sweet because of the pomegranate and pear. The diced up bacon adds a nice salty element to it that contrasts with the fruit in an amazing way.

The boiled egg is totally optional, but it makes this salad feel more like a meal versus something you'd begin your meal with. So, if you're feeling particularly lazy and you just want to make one thing, be sure to include the egg. You'll feel full yet still sprightly!

This recipe was originally posted on PBS Food.

Shaved Brussels Sprouts Salad With Pear And Pomegranate

Ingredients

  • 16 ounces Brussels sprouts
  • 3 slices of bacon, cooked, diced, plus warm bacon fat reserved (*see below)
  • 1/4 cup walnuts, chopped
  • 1 pear, cored and diced
  • 1 pomegranate, seeds removed
  • 3 eggs, boiled and quartered
  • 2 teaspoons reserved bacon fat
  • 1/4 cup olive oil
  • 1 shallot, minced
  • Juice from 1 lemon
  • Salt and pepper

Instructions

  1. To prep the Brussels sprouts, start by removing the outer leaves and trimming off the stem; discard both. Using a sharp knife, slice the Brussels sprouts thinly. If you like, you can also use a box grater, but often slicing them with a knife works best. Add the sliced/shaved Brussels sprouts to a colander and run under cold water. If you own a salad spinner, dry the leaves in the salad spinner, if not they usually dry by the time the dressing is prepped and made.
  2. To make the dressing, add the warm bacon fat, olive oil, shallot, juice from 1 lemon and a few pinches of salt and pepper to a small bowl. Whisk together and set aside.
  3. To a large bowl, add the shaved Brussels sprouts, bacon, walnuts, pear and pomegranate seeds. Pour the dressing atop the salad and toss until evenly coated. Give it a taste and adjust the salt and pepper to your liking. Divide among plates and serve with a few slices of egg.


This recipe was originally posted on PBS Food.

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