Brussels Spout Salad

This raw Brussels sprout salad is perfection for bringing to a BBQ or having in the fridge all week. Why? The raw sprouts maintain their sweet crunchy consistency and integrity in the fridge or on the go... at least longer than greens!

1 lb Brussels sprouts, trimmed and sliced thin
1 cup peppadew peppers, sliced thin
5 pieces of thick cut bacon, cooked and coarsely chopped
½ cup blue cheese crumbles
½ cup fresh basil, coarsely chopped
½ cup olive oil
¼ cup champagne vinegar
Sea Salt
Black Pepper

1. Pour oil and vinegar with salt and pepper into a large bowl.

2. Add rest of ingredients, preserving some basil and bacon to top with. Mix well, refrigerate until ready to eat.

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Although typically Brussels sprouts come in a netted bag or in bulk, you can sometimes find them at farmer’s markets still on the stalk! Always fun, maybe a little more work:)

We like to trim the ends and pull off dead or wilting leaves before using, And try not to over cook, keep them al dente with a little crunch while roasting or pan frying!