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Brussels & Broccoli Salad

December, 2020

Brussels & Broccoli Salad

It someone tells me they don't like brussel sprouts, I usualy respond saying that I don't believe them. I truely think that how we cook brussel sprouts creates a love or hate for them. Roasting or shredding them brings a completely different flavour compared to over-cooked and smelly sprouts we probably all grew up with. 

Brussels & Broccoli Salad

Serves 4-6


  • 300g brussel sprouts, washed and end removed

  • 150g broccoli, washed

  • 2 rashers bacon or cooked whole chestnuts (or both!)

  • 3 tbs extra virgin olive oil

  • Juice and pulp from 1/2 an orange

  • 1 tsp apple cider vinegar

  • 1 tsp dijon mustard

  • 1 tsp maple syrup

  • Salt and pepper


  1. Roughly dice the bacon

  2. Finely shred the brussel sprouts (use a mandoline slicer if you have one). I do this by cutting each sprout in half lengthways and then with the inside face-down finely slicing

  3. Roughly chop the brocolli into small pieces

  4. Heat 1/2 tbs of oil in a large fryng pan on medium-high heat and cook the bacon for 3-4 minutes until brown. Add to a large salad or mixing bowl. If you are adding chestnuts, you can choose to cook them or add them straight into the salad

  5. Heat 2 tbs of oil in the frying pan with the brussel sprouts. Turn using tongs or a spatula for 1 minute until just soft. Remove and add to the mixing bowl

  6. Heat the remaining oil on high and add the brocolli. Cook for 3-4 minutes until slightly crispy. Add to the mixing bowl

  7. To make the dressing, add the remaining ingredients in a small jar, close the lid and shake to combine

  8. Toss the salad ingredients, pour on the dressing and mix to combine

  9. Serve onto a platter 

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