Brussel Sprout Salad With Creamy Garlic Dressing

By Lori

0 Person

30 Minutes

0 Calories

A base of romaine lettuce is coated in a creamy garlic dressing, then tossed with brussel sprouts, bacon, blue cheese, and croutons. The salad is heavy enough to be served as a main course or perhaps paired with a cup of soup.

Ingredients

For the salad

1/2 cup blue cheese
9 oz. romaine lettuce
3/4 pound brussel sprouts, trimmed and halved
3 slices thick cut bacon, chopped into 1/2 inch pieces
freshly ground black pepper
Kosher salt
olive oil
1 1/2 cups croutons

For the dressing

2 tbsp. lemon juice
2 1/2 tbsp. heavy cream
3 tbsp. Parmesan cheese
1/2 cup mayonnaise
freshly ground black pepper
Kosher salt
olive oil
3 heads of garlic

Method

01

Preheat oven to 325. Slice off a ½ inch of the top of the garlic head and peel off a little of the skin, making sure that the cloves stay together. Place on baking sheet, cut side up, and sprinkle with olive oil, salt, and pepper. Flip garlic so it’s cut side down and bake for an hour. Let cool completely.
02

Squeeze out garlic cloves and mash into a paste using a fork or mortar and pestle.
03

In a small bowl, whisk together mayonnaise, garlic mash, Parmesan, cream, and lemon juice. Taste and adjust seasoning. If dressing is too thick, thin out with a little additional lemon juice. Set aside. Note that this makes about 3 times the amount of dressing you need for the salad, but it's great for dipping vegetables or using for a different salad.
04

Increase oven temperature to 400. Lay bread pieces single layer on a baking sheet. Drizzle with olive oil, salt, and pepper. Bake for 10-15 minutes until bread has browned. Let cool completely.
05

Cook bacon in a large skillet until crispy. Transfer bacon bits to a paper-towel lined plate.
06

Add brussel sprouts, cut side down, to skillet with bacon fat. Cook until they are bright green and slightly crispy. Remove from heat.
07

Toss lettuce leaves with about ⅓ of dressing. Top with brussel sprouts, bacon bits, blue cheese, and croutons.

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Brussel Sprout Salad With Creamy Garlic Dressing

4.7

( By Lori )

01 Information

Grade easy
Serving 0
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

For the salad

1/2 cup blue cheese

9 oz. romaine lettuce

3/4 pound brussel sprouts, trimmed and halved

3 slices thick cut bacon, chopped into 1/2 inch pieces

freshly ground black pepper

Kosher salt

olive oil

1 1/2 cups croutons

For the dressing

2 tbsp. lemon juice

2 1/2 tbsp. heavy cream

3 tbsp. Parmesan cheese

1/2 cup mayonnaise

freshly ground black pepper

Kosher salt

olive oil

3 heads of garlic

03 Method

Step 1

Preheat oven to 325. Slice off a ½ inch of the top of the garlic head and peel off a little of the skin, making sure that the cloves stay together. Place on baking sheet, cut side up, and sprinkle with olive oil, salt, and pepper. Flip garlic so it’s cut side down and bake for an hour. Let cool completely.

Step 2

Squeeze out garlic cloves and mash into a paste using a fork or mortar and pestle.

Step 3

In a small bowl, whisk together mayonnaise, garlic mash, Parmesan, cream, and lemon juice. Taste and adjust seasoning. If dressing is too thick, thin out with a little additional lemon juice. Set aside. Note that this makes about 3 times the amount of dressing you need for the salad, but it's great for dipping vegetables or using for a different salad.

Step 4

Increase oven temperature to 400. Lay bread pieces single layer on a baking sheet. Drizzle with olive oil, salt, and pepper. Bake for 10-15 minutes until bread has browned. Let cool completely.

Step 5

Cook bacon in a large skillet until crispy. Transfer bacon bits to a paper-towel lined plate.

Step 6

Add brussel sprouts, cut side down, to skillet with bacon fat. Cook until they are bright green and slightly crispy. Remove from heat.

Step 7

Toss lettuce leaves with about ⅓ of dressing. Top with brussel sprouts, bacon bits, blue cheese, and croutons.

04 Author