Like a chopped salad, but made with Brussels sprouts. AND bacon. Easy to make, easy to eat, easy to devour!

Prep Time: 15 minutes

Total Time: 15 minutes

Makes about 4 servings

• 12 oz Brussels sprouts, shaved/grated (about 4 cups)
• 3 Tablespoons extra virgin olive oil, plus more for serving
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/2 cup toasted walnuts, coarsely chopped
• 2 Tablespoons fresh chives (or parsley, basil, or dill–all are good)
• 4 strips of cooked bacon, coarsely chopped
• 1 lemon, juiced.
• Salt + pepper, to taste
• Red chili flakes, optional

• Shave Brussels sprouts, if needed, by removing the ends of each one and chopping in food processor, or on a cutting board with a knife. You can buy already shaved, prepackaged Brussels sprouts too, which is easier and faster.
• In a large bowl, combine all ingredients and season to taste. Transfer to your serving dish and garnish with additional olive oil and Parmesan cheese. Serve immediately or let chill a bit if you want softer Brussels sprouts.

• If you want to make this recipe vegetarian, you can remove the bacon.
• If you need to toast your walnuts, put them in a pan on the stove top for a few minutes, stirring every few minutes, for about 5-6 minutes. Just enough to toast them without burning them.
• This does not keep longer than a day, otherwise it becomes soggy. It’s best made and served fresh.
• If you do not like spicy, omit the red pepper flakes. They’re small but they pack a punch.

I love the crunch of this salad along with the fresh flavors of the herbs with the sprouts. Plus, I mean, bacon. Yumm-o. I like to serve this instead of salad sometimes because it’s heartier and doesn’t get as wilty as leaf salads. Plus…bacon! Amiright?! I have made this for “non-vegetable lovers” and it has been given a thumbs up, which I consider a huge win.