Shredded Brussels Sprouts Salad Recipe with Clementines – Rosenkål Salat Opskrift

 

Summer is coming and starting to think about great salads. Mixing fruits and salads have become popular to make.  Typically brussels sprouts are prepared either cooked or oven roasted. Instead these brussels sprouts are uncooked, thinly sliced and tossed with a dressing.  

 

This is a great side dish similar to coleslaw. Great with either pork chops or grilled chicken.  Perfect salad to serve at a brunch or at a barbeque out on the deck. 

Dressing Ingredients

  • 1 teaspoon of lemon zest
  • lemon juice from 1 medium size lemon
  • 1 teaspoon of rice wine
  • 2 teaspoon of honey
  • 1/2 teaspoon of dijon mustard
  • 1 /4 cup of olive oil

Salad Ingredients 

  • 1 pound of Brussels sprouts, cleaned and remove outer leaves
  • 1/2 a cup of pomegranate seeds (about 1 fruit)
  • 1/3 cup toasted pine nuts
  • 3/4 cup of clementine segments 
  • 1/2 a cup of shredded mozzerella white cheese
  • salt and freshly ground black pepper, to taste

Kitchen Utensils

  • medium-large bowl
  • 1 small bowl
  • cutting board
  • knife
  • wooden spoon
  • measuring cup 
  • measuring spoon
Click on our YouTube video 
to see how Karen Grete prepares this summer salad!

Dressing Instructions

To prepare the dressing, combine lemon juice, zest, dijon mustard, rice wine, honey in a medium bowl. While whisking continuously, slowly drizzle the olive oil into the mixture until all of the oil is incorporated. Season to taste with salt and pepper. Set aside.

Salad Instructions

  1. Select hard, bright-green sprout heads, as mushy sprouts yield less flavor. Choose sprout heads of roughly the same size and cut in half.
  2. Remove the outer leaves from the brussels sprout and rinse them well
  3. Using a very sharp knife, cut them into shreds thinly slice them crosswise.
  4. Break up the layers and place the sliced sprouts in a large bowl. 
  5. Add pomegranate seeds into the large bowl  
  6. Drizzle the dressing over the salad. Add as much dressing as desired, gently toss until combined
  7. Add the pine nuts to the Brussels sprouts salad
  8. Sprinkle the cheese and toss.
  9. Add individual clementine segments over the salad.  Arrange the clementines in a circular or decorative pattern                                                                                   
  10. Transfer to a individual serving plates or salad bowls. 

 
Let us know if you have a request another brussels sprout recipe! Enjoy! 
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

    Brussels Sprout Bacon Salad Recipe – Rosenkål Bacon Salat Opskrift

     

    Summer is coming and starting to think about great salads to make.  I really enjoy sitting outside on the deck or on a pinic table to enjoy summer dishes. This is a great side dish with chicken or steak for a barbeque, lunch or dinner.

    Brussels sprouts and bacon is a great combination and in a salad it is just yummy. I really like the lemon dressing over the brussels sprouts too. Plus the salad has a nice variety of textures. So let’s get started and make this delicious salad.

    Ingredients 

    • 1 pound of Brussels sprouts, cleaned, trimmed and halved lengthwise
    • 1/2 a pound of crisp bacon, diced
    • 1 cup pecans (walnuts optional)
    • 1 lemon zest  
    • freshly squeezed lemon juice 
    • 1 tablespoon of honey
    • salt and freshly ground black pepper, to taste
    • aprox 1 tablespoon of olive oil

    Kitchen Utensils

    • medium pan
    • cutting board
    • knife
    • wooden spoon
    • slotted spoon
     Click on our YouTube video 
    to see how Karen Grete prepares this summer salad

    Instructions

    1. Select hard, bright-green sprout heads, as mushy sprouts yield less flavor. Choose sprout heads of roughly the same size so they’ll cook evenly.
    2. Remove the outer leaves from the brussels sprout and rinse them well, then cut in half.
    3. Boil the brussels sprouts in lightly salted boiling water for 2 minutes.  Drain into a large mixing bowl. 
    4. Fry the bacon until crisp.  Using a slotted spoon, transfer bacon to paper towels to drain.  Dice the bacon.
    5. Transfer the diced bacon into the large bowl. Mix everything together.  Set aside bacon to garnish later.
    6. Add freshly squeezed lemon juice over the salad
    7. Then grate zest over the salad
    8. Drizzle about a tablespoon of olive oil over the salad. Mix well.
    9. Season with salt and black pepper to taste.
    10.  Mix in a tablespoon of honey and stir well.
    11. Just before serving, garnish with the pecans and reserved bacon
    Let us know if you have a request another brussels sprout recipe! Enjoy!