Brussels Sprouts Salad with Lemon Thyme Vinaigrette

Brussels Sprouts Salad with Lemon Thyme Vinaigrette

By annamueser Published: July 17, 2012

  • Yield: 12 Servings
  • Prep: 15 mins
  • Cook: 10 mins
  • Ready In: 25 mins



  1. Cook sprouts in large pot of boiling salted water until just tender, about 8 minutes. Drain and rinse with cold water. Drain well and transfer to a medium bowl.
  2. In small bowl, combine lemon juice, mustard, salt and pepper. Gradually whisk in olive oil and add thyme. (This can be prepared up to this point 1 day ahead. Cover sprouts and dressing separately and refrigerate. Bring to room temperature before continuing).
  3. Combine endive, radicchio, and shallots on a platter or in large shallow bowl. Toss with enough dressing to coat lightly. Mix the sprouts with remaining dressing and mound on top of the salad.