Charred Brussels sprouts salad

By Camille Moore
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  • 2 cups Brussels sprout leaves (picked from about 12 sprouts)
  • 2 tablespoon extra virgin olive oil, divided (good quality a must for high-heat cooking)
  • 1/4 cup dried cranberries
  • 3 cups leafy lettuce, torn
  • 1 cup cooked barley (cook according to package directions)
  • 1/4 Cup Parmesan cheese shavings

For the dressing:

  • 1 teaspoon lemon zest
  • 1 lemon, juice freshly squeezed (from above zested lemon)
  • 2 tablespoon chives, fresh, chopped
  • 1 teaspoon Dijon
  • 6 turns freshly cracked black pepper
  • 1/8 teaspoon sea salt
  • 2 tablespoon extra virgin olive oil


  1. Heat a skillet over high heat. Working in batches, add one tablespoon oil and a couple handfuls of leaves and cook, tossing occasionally, until charred in places and tender-crisp, about five minutes. Transfer to a plate and set aside. Repeat until all leaves are toasted.
  2. To a large bowl add the charred Brussels sprout leaves, dried cranberries, lettuce, and barley.
  3. To make the dressing, whisk all ingredients together or shake in a mason jar until combined.
  4. Right before serving, pour the dressing over the salad ingredients in the bowl and toss to dress. Transfer to a serving platter or bowl (if so doing), garnish with Parmesan shavings, and serve immediately.


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