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Brussels Sprouts Salad with Anchovy Vinaigrette


6-8 servings. Can make dressing ahead of time. Can serve Brussels sprouts warm or room temperature.

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  • 2 lbs Brussels sprouts, trimmed & halved
  • Kosher salt
  • 4 T EVOO, divided
  • 1 T fresh lemon juice
  • 3 anchovies, rinsed
  • 1 clove garlic
  • 2 t grainy Dijon mustard
  • 2 scallions, white & green parts, trimmed & cut into pieces
  • 2 T parsley leaves
  • Freshly ground black pepper



Step 1

Preheat oven to 400. Toss Brussels sprouts with 1 T oil & spread them out on a rimmed baking sheet. Sprinkle with salt. Roast for 20-25 min until Brussels sprouts are fairly tender & browned in spots. Let cool slightly on baking sheet about 10 min.

While Brussels sprouts are cooking, make the dressing. In food processor place remaining 3 T oil, lemon juice, anchovies, garlic, mustard, scallions, parsley & pepper. Process until puréed.

Drizzle Brussels sprouts with about half of dressing & toss to coat. Add more dressing if you like. Transfer Brussels sprouts to serving dish & serve warm with the rest of dressing on the side.

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