Brussels Sprouts Salad with Apples + Crispy Prosciutto

September 16, 2013
0 Ratings
  • Serves 4
What You'll Need
  • 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.

See what other Food52ers are saying.

  • timmytwinkle
  • frizz
  • jo joe
    jo joe
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.

3 Reviews

timmytwinkle April 14, 2014
Loved this salad! I didn't add the raisins, but added sliced green onion, toasted almonds, and torn pieces of cheddar. Thanks for posting!
frizz November 30, 2013
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!
jo J. November 28, 2013
Black mustard seeds or yellow?