Recipe courtesy of Gordon's House of Fine Eats

Brussels Sprout Salad

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  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 8 servings
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Olive oil, for sauteing

80 Brussels sprout leaves (about 5 pounds) remove spotty or excessively dark leaves

Salt and freshly ground black pepper

3 large red onions, caramelized and sweated to 2 cups

1 1/2 cup bacon lardoons

2/3 cup Vinaigrette, recipe follows

2 cups croutons

4 hard boiled medium eggs, each cut into 16 wedges


2 large shallots, finely diced

4 small garlic cloves, minced

1 teaspoon chopped fresh thyme

1/2 cup red wine vinegar

Salt and pepper

2 tablespoons extra virgin olive oil

2 tablespoons pure olive oil


  1. Heat oil until almost smoking, add Brussels sprout leaves, and toss until wilted. Season with salt and pepper. Add onions and lardoons, and toss until hot. Add Vinaigrette, toss, and then add croutons and eggs. Toss only to mix. Plate and serve immediately.


  1. Place garlic and shallots in a bowl with thyme, vinegar, salt and pepper. Allow to macerate for at least 30 minutes. Whisk in pure and extra virgin olive oil. Adjust seasoning, to taste.