Brussels Sprout Salad

I’m not a big salad eater. That said, I’ve had some root vegetable and hearty green based salads out recently that have started to change my mind.

This shredded brussels sprout salad was born yesterday when I randomly found myself actually craving salad. I’m pretty it was my body’s way of trying to cancel out all the pizza and home brew the day before. (We made a sizable dent in that first batch – oops!)

Brussels Sprouts

My favorite way to eat raw brussels sprouts is shredded with some kind of citrus vinaigrette. I took that one step further and made a lemon vinaigrette with olive oil that I infused with chili flakes. What can I say? I like my food to have a little burn.

Brussels Sprout Salad

To make this salad meal-worthy, I added some homemade croutons and a poached egg. You could definitely reduce the amount of croutons or omit them if you’re making this a side salad. The poached egg is also optional…but how can you say no to a runny egg yolk over your salad?

Shredded Brussels Sprout Salad with Warm Lemon-Chili Vinaigrette

Yield: 2-4 servings

Shredded Brussels Sprout Salad with Warm Lemon-Chili Vinaigrette


  • 1 pound Brussels sprouts
  • 1 1/2 cups stale bread, cut into small cubes
  • Salt and pepper
  • 1/4 cup extra virgin olive oil, plus additional for croutons
  • 1/4 – 3/4 teaspoons chili flakes (adjust to your heat tolerence)
  • 1 teaspoon honey
  • 3 tablespoons fresh lemon juice
  • 1/2 cup aged asiago, shaved with a vegetable peeler (Parmesan would work as well)
  • 2-4 eggs (one per serving)
  • 1 tablespoon white vinegar


  • Cut the Brussels sprouts lengthwise and then thinly slice crosswise into shreds. Transfer to a large mixing bowl.
  • Spread the bread cubes out evenly on a sheet pan and coat with olive oil, salt, and pepper. Transfer to a 350 degree oven and cook for about 10 minutes, or until the bread cubes are lightly golden.
  • Heat the 1/4 cup of olive oil in a small skillet over medium heat. Add the chili flakes and cook for five minutes, turning down the heat if the chili flakes start to sizzle. Set aside to let cool slightly and then strain. Whisk the honey and lemon juice into the strained oil and season with a pinch of salt.
  • Fill a large pot of water with about 3 inches of water and bring to a simmer. Add the vinegar and a pinch of salt. Crack each egg into a ramekin or small bowl. Using the end of a wooden spoon, stir the water until a vortex forms in the center. Drop the eggs, one by one, into the center of the water. Cook for approximately four minutes, or until the whites look just set and the yolk still soft. I usually carefully lift them out of the water with a slotted spoon after a few minutes to test for doneness. When you jiggle the egg slightly, the yolk should be soft and the whites set.
  • While the eggs are cooking, assemble the salad. Add the croutons and cheese to the shredded Brussels sprouts. If the dressing has cooled, heat it up in the microwave until warm. Add the warm dressing and toss to coat.
  • Top each salad with a poached egg, additional cheese, and flaky sea salt.

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