Blackened Brussels Sprout Salad Recipe

1. Prepare Brussels sprouts

Trim root ends of Brussels sprouts, remove any loose outer leaves, and thinly slice them (use a sharp knife or mandoline) to yield tender shredded pieces. Place sliced sprouts in a large mixing bowl.

2. Prep cabbage and aromatics

Thinly slice red cabbage into fine ribbons and add to the bowl with the sprouts. Trim and thinly slice green onions on a bias and add most to the bowl, reserving a small amount for garnish. Finely chop parsley and add to the bowl. Toss salad base to combine.

3. Add crunchy and creamy elements

Roughly chop and toast Marcona almonds (if not toasted: heat a dry skillet over medium, add almonds, stir until fragrant 2–3 minutes). Add almonds to the bowl. If using, crumble goat cheese or feta and set aside to top the salad after dressing.

4. Cut bacon lengthwise into lardons (1/4- to 1/2-inch strips). Heat a large skillet over medium heat and add 1 tsp olive oil. Add bacon lardons in a single layer and cook, stirring occasionally, until crisp and browned, about 6–8 minutes. Transfer cooked lardons with a slotted spoon to a paper-towel-lined plate to drain; reserve 1–2 tablespoons of bacon fat in the skillet for blackening the sprouts.

5. Blacken shredded sprouts

Combine blackening spice ingredients in a small bowl and mix thoroughly. Sprinkle about half of the spice mix over the shredded Brussels sprouts and cabbage in the large bowl and toss to coat evenly. Heat the skillet with reserved bacon fat over medium-high heat until shimmering. Working in batches, add a thin layer of the spiced shredded Brussels sprouts to the hot skillet and press lightly with a spatula. Allow to char without stirring for 1–2 minutes, then toss or flip to char a few more spots (total 2–3 minutes per batch). Transfer charred sprouts back to the large bowl. Repeat with remaining shredded sprouts and remaining spice, adding a touch of oil if the skillet is dry. Aim for a noticeable char but not burned — the texture should remain slightly tender with smoky notes.

6. Taste and adjust seasoning: add remaining salt and pepper to the charred sprouts if needed.

7. Finish assembly

Add cooked lardons (reserve a few for garnish) and most of the toasted Marcona almonds to the charred sprouts and toss gently to combine.

8. Make the dressing: in a small bowl or jar, whisk together red pepper jelly, apple cider vinegar, Dijon mustard, minced shallot, and lemon juice until smooth. Slowly whisk in extra-virgin olive oil in a steady stream to emulsify. If the vinaigrette is too thick, whisk in up to 1 tbsp warm water to loosen. Season with 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper; taste and adjust sweetness or acidity as desired.

9. Dress the salad: pour vinaigrette over the bowl with charred sprouts, lardons, and almonds. Toss well to coat evenly. Add crumbled goat cheese or feta if using and gently fold through.

10. Plate and garnish: transfer salad to a serving platter or individual plates. Garnish with reserved green onion slices, reserved lardons, and a sprinkle of chopped Marcona almonds. Serve immediately while warm from the blackening for best texture contrast.