Typically when you think of salads, you think of boring, bland, diet food and mountains of leaf lettuce. GUYS – THIS BRUSSEL SPROUT SALAD IS NOT YOUR TYPICAL SALAD RECIPE.
Yay for Brussel Sprout Salad with BEER!
First of all, I use Brussels sprouts in place of spinach, romaine, or G-d help us, kale. I also dress it in an almond pesto, packed with lots of healthy fat and a little parmesan for good measure. Oh, and did I mention there’s like half a beer in here? Yep. BEER in your Brussel Sprout Salad. HELL-O!
Believe it or not, beer is a great low calorie way to cut the fat on your salad dressing without it becoming overly watery or acidic. Normally I use it in vinaigrette style dressings (like in my panzanella salad here), but I wanted to see what it would do with an otherwise oily pesto. The results? Genius. It lightened things up in this brussel sprout salad, added a beautiful soft floral-bitter note, and super stretched out that dressing portion.
I used a tripel style beer which nicely complimented the Brussel sprout salad and apricots nicely, but I think you could definitely try experimenting with other light beer varieties.
The result? A salad that even the pickiest manly man would truly love.
What’s your favourite kind of beer? Leave me a message below and I’ll try to whip up a healthy recipe using it!
Brussel Sprout Salad Slaw with Apricot & Beer Pesto
- 20 oz Brussels sprouts
- 1/2 fennel head finely shredded
- 1 sweet apple shredded or sliced into julienne matchsticks
- 1/2 cup apricots finely diced
- Salt and pepper
- 3/4 cup blanched whole almonds
- 6 Tbsp parmesan cheese
- 1 1/2 cup parsley leaves
- 3 Tbsp almond oil
- 3 tsp honey or to taste
- 4 tsp lemon juice
- 6 sprigs thyme leaves only
- 3/4 cup La Fin du Monde by Unibroue
- Salt and pepper
- Toasted sliced almonds for garnish
- Additional parmesan cheese shaved, for garnish
- Trim the bottoms of the Brussels Sprouts and remove the outer leaves. Transfer the leaves to a bowl. Using a food processor, box grater or mandolin, finely shred the Brussels Sprouts and transfer them to the bowl along with the fennel, apple and apricots. Season the vegetables with salt and pepper and set aside.
- Add the almonds and cheese to a food processor and pulse until finely chopped. Add in the parsley, oil, honey, lemon juice, thyme and beer and puree until fairly smooth. Season with salt and pepper to taste and set aside.
- Mix together the pesto with the salad until well coated. Garnish with toasted almonds and shaved cheese, if desired.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.