Crispy Brussels Sprout and Prosciutto Salad with Citrus Garnish

Brussels sprouts prepared in this way, the best cabbage will be the best cabbage of your life. Because it’s sliced ​​very thin and heat-treated, it doesn’t have that nasty smell, but it still keeps all the crunch. Brussels sprouts – that must be really clean! – you can grate it by hand, but you can also grate it in multipractice. But be careful not to rub your fingers.

This salad is made excellent by all the ingredients it contains. It wouldn’t be the same without the brussels sprouts, it wouldn’t be the same without the crispy prosciutto, it wouldn’t be the same without the almonds, it wouldn’t be the same without the parmesan, and it wouldn’t be the same without the sweet filling, which perfectly combines all the flavors and balances all the bitterness Brussels sprouts.

And finally, another encouraging one: You know those dishes that don’t look exciting at all, and then you’re so surprised by the taste that you’ll never look at the dish the same way again? This salad is already one of them. Prepare this salad and enjoy!

If you still have Brussels sprouts left, prepare the Brussels sprouts in a silky white prosciutto sauce.

Good race !

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INGREDIENTS (for 2 people):

Filling ingredients:

juice of 1 lemon

juice of 1 orange

3 tablespoons apple juice

1 shallot

1 dcl of oil

1/2 teaspoon of salt


Other Ingredients:

400g Brussels sprouts

6 slices of prosciutto

50 g of parmesan

50g sliced ​​or chopped almonds


Clean the Brussels sprouts well. Peel the outer leaves and cut the stem and rinse under running water. Then grate it by hand or with a multipractice.

Place the prosciutto on a baking sheet lined with parchment paper and bake at 200°C for 15 minutes. Take the roast out of the oven, let it cool a little, then break it into small pieces.

Grate the parmesan. Chop the shallots and mix them with the other ingredients to obtain a creamy filling.

Transfer the Brussels sprouts to a large bowl, add the prosciutto, Parmesan and almonds and pour over the filling and toss. You can still decorate individual portions with parmesan cheese.

Some additional information about the recipe:

• If you are concerned that the Brussels sprouts are not completely clean, rinse them again after grating them.

• Replace the prosciutto with any other crispy meat.

• You can also prepare the salad in advance, but do not pour the garnish on it yet. Keep the dressing aside and pour it over the salad just before serving.


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