Brussels Sprouts Salad with Apples + Crispy Prosciutto

By • September 16, 2013 • 3 Comments



Serves 4

  • 4 ounces sliced prosciutto (6 to 8 slices)
  • 1/2 pound Brussels sprouts, halved lengthwise and thinly sliced crosswise (2 cups)
  • 2 apples, thinly sliced
  • 1/2 cup chopped golden raisins
  • 2 teaspoons mustard seeds, toasted if desired
  • 2 teaspoons red-wine vinegar
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  1. Heat oven to 400º F. Line a large rimmed baking sheet with parchment and place prosciutto on sheet in a single layer. Bake prosciutto until crispy and beginning to brown, 12 minutes. Let prosciutto cool on baking sheet until cool enough to handle, about 5 minutes.
  2. Meanwhile, slice Brussels sprouts and apples. Combine vegetables and mustard seeds in a large bowl. Crumble in prosciutto. Drizzle vinegar and oil over salad and toss to combine. Season with salt and pepper.
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4 months ago timmytwinkle

Loved this salad! I didn't add the raisins, but added sliced green onion, toasted almonds, and torn pieces of cheddar. Thanks for posting!

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9 months ago frizz

I substituted bacon for the prosciutto in order for my 16 year old to eat it. And he did! The shaved brussels sprouts and fruit made it one of the only salads he's ever eaten. Thank you so much! Delicious!

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9 months ago jo joe

Black mustard seeds or yellow?