Shaved Brussels Sprout Salad with Crispy Bacon, Parmesan, and Toasted Walnuts
So Here’s the Deal with This Salad…
I never thought I’d end up coaching my friends (and honestly, my stubborn uncle) about a salad made from raw Brussels sprouts—of all things. But here we are! The first time I tried this, it was at a neighbour’s potluck, and I wasn’t convinced (I mean, who brings Brussels sprouts to a party?). But I had a second helping, and now it’s practically my spidey sense at family gatherings: make the salad. I probably eat more of it than I admit, especially when nobody’s watching except maybe the dog, who, by the way, doesn’t rate Brussels sprouts very highly. His loss.
Why I Keep Making (and Eating) This
I make this when I need something nibbly that feels fresh but still indulgent—like when I want greens but I’m also craving bacon (aren’t we all). My family goes nuts for this (ha, pun intended I guess, since it’s literally got nuts) because it’s crunchy and way more exciting than your average soggy salad. And if I’m honest, I dodged some real disasters before figuring out the best way to shave sprouts—I once tried with a cheese grater and, well, let’s just say I wear that bandaid as a badge of honor.
What You’ll Need (Plus My Lazy Substitutes)
- About 500g (about a pound or so, I just eyeball it) Brussels sprouts – the smaller, the sweeter, but any size works.
- 4-6 rashers streaky bacon – I sometimes use pancetta when I’m feeling extra, or even prosciutto if that’s what’s around.
- 1/3 cup (ish, honestly I just grab a handful) walnuts, toasted. Pecans are totally fine if that’s what you’ve got. My gran swore by Diamond, but… any will do.
- 1/4 cup grated parmesan (or just shave big curls if you’re feeling fancy; I’ve even used crumbled feta once and nobody complained)
- Extra-virgin olive oil – maybe 3 tablespoons? Use what smells good to you.
- Juice of 1 lemon. Vinegar works in a pinch (apple cider is my go-to emergency backup)
- Salt & freshly cracked pepper
How to Throw This Together (In My Slightly Scatterbrained Way)
- Bacon first! Fry the bacon until it’s properly crispy—like, almost on the edge of being too dark. Remove it, drain on kitchen paper. (I usually sneak a piece for, um, quality control.) Chop or crumble when cool.
- Now, sprouts. Here’s where people freak out: don’t be scared. Use a food processor with the slicing blade—it’s way faster, and I’ve had my fill of sliced fingers thanks. Or, if you’re knife-happy, just slice them as thin as you can. They won’t all be uniform; doesn’t matter one bit.
- Toast your nuts. Skillet, low heat, a few minutes—just shake them around until they smell toasty. Don’t wander off, they go from toasty to charcoal in a blink. (Guess how I know.)
- In a big bowl, combine: shaved sprouts, crispy bacon bits, toasted walnuts, and most of the parmesan, but keep a pinch for the top. Toss that around with your fingers (or tongs if you’re posh).
- Make the simple dressing: Lemon juice, olive oil, plus salt & pepper. Pour it over—don’t drown it, just enough to coat. I usually add half first, toss, then taste. (This is the part where I, uh, “adjust” the cheese amount upwards.)
- Toss everything until it looks shiny and perky. Top with the extra parmesan. Take a breath—it always looks a bit disheveled but tastes spot-on.
A Few Things I Wish Someone Had Told Me
- I tried slicing the sprouts using a mandoline but ended up terrified of losing a thumb.
- The salad tastes better if you give it 10 minutes to sit, so the dressing settles in (but not much longer or it can go a bit limp—that’s not a British insult, it just gets soggy).
- If you add the bacon while it’s still warm, it almost melts the cheese a little. Highly recommend.
Some Twists I’ve Really (or Not So Much) Enjoyed
- I swapped walnuts for hazelnuts once. That was actually pretty good.
- Tried dried cranberries in the salad for a holiday vibe; the kids liked it, but my uncle called it “strange fruit salad”—can’t please everyone.
- I once added a big heap of raw garlic which, honestly, was a bit much—I wouldn’t suggest it unless you’re a proper garlic fiend (or home alone).
Kitchen Tools (But Don’t Stress If You’re Missing Something)
- Food processor with a slicing disc is ideal, but I’ve made do with just a sharp knife and some patience (plus a good bit of chatty music in the background).
- Big salad bowl is helpful, but I used a mixing bowl for years—nobody cares.
- Skillet or frying pan for bacon/toasting nuts. An oven tray works in a pinch—just watch for burning.
Storing Leftovers—If That Ever Happens
This keeps in the fridge for about a day, tucked up in a lidded container. Maybe two days, tops, but it’s definitely crunchier the day it’s made. Though honestly, in my house it never lasts more than a day!
Serving It Up—My Favourite Ways
I love this as a main lunch with a hunk of sourdough (sometimes even toasted, depending how ambitious I’m feeling). My cousin once piled it on top of roasted chicken—it was mad good, so now I steal that trick whenever she’s not looking. Or, just serve it up in a big bowl and watch people hover over the kitchen counter like a flock of pigeons.
If I’ve Learned Anything (Pro Tips)
- I once tried rushing the bacon step and ended up with flabby, sad pieces—just trust me, make it crispy or don’t bother at all.
- If your sprouts don’t look bright after slicing, give them a quick ice water bath—they’ll perk right up. Not essential, but sometimes I do it (when I remember, which isn’t always).
- Actually, I find it works better if you add the lemon juice before the oil—otherwise sometimes the oil coats the leaves and the juice slides off. Who knew?
Real Questions From Real (Sometimes Hungry) People
- Can I make this ahead? Absolutely, but maybe keep the dressing separate till serving or it does go a bit mushy. Learned that the hard way!
- Is there a veggie bacon that works? I’ve tried a couple (there’s a nifty recipe on Love & Lemons), and while it’s not the same, it still works ok if you crisp it well.
- Could I use pecorino instead of parmesan? You’re my kind of risk-taker! Yes, go for it. Actually, the sheepy tang is excellent.
- What if I don’t have walnuts? Almonds or sunflower seeds fill in. I even used pumpkin seeds after a run to the store felt like too much bother.
- What’s the best way to shave sprouts without a food processor? Patience, a sharp knife, and a podcast. Or if you’re braver than me, a mandoline (see above fear re: thumbs).
- Just by the way, this blog Smitten Kitchen introduced me to the core technique—big shout out there (her photos are way prettier than mine though!).
Got questions, kitchen stories, or your own brilliant disasters to share? Send me a note—preferably not while you’re wielding a giant knife. Happy crunching!
Ingredients
- 1 lb Brussels sprouts, trimmed and thinly sliced
- 6 slices bacon, chopped
- 1/2 cup walnuts, roughly chopped
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
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1Using a sharp knife or mandolin, thinly slice the Brussels sprouts and place them in a large bowl.
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2In a skillet over medium heat, cook the chopped bacon until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and drain on paper towels.
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3Add the walnuts to the same skillet and toast in the bacon fat for 2-3 minutes until fragrant and golden. Transfer toasted walnuts to a plate to cool.
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4In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
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5Pour the dressing over the shaved Brussels sprouts and toss well to coat.
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6Add the crispy bacon, toasted walnuts, and grated Parmesan cheese to the salad. Toss gently and serve immediately.
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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