I don't see how anything BUT fresh Brussels sprouts could be used in order to get the thin slices this recipe requires. Frozen sprouts, once thawed, would just turn into mush and fall apart upon the first cut -- not so good for a salad. To save a little time and because I was only making a trial-sized portion, I didn't break open a new package of bacon; instead I used some bacon crumbles I had stashed in the freezer. Due to the lacking bacon fat, I just used olive oil and proceeded with the recipe as listed. Once finished, this salad reminded me of those wilted salads served at some steak houses... but with the added flavor of caraway, which I'll just add to taste next time as it is such a prominent flavor. This salad may not convert all those sprouts-haters out there, but for those of us who do love those 'little cabbages', this is certainly a unique offering.
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I don't see how anything BUT fresh Brussels sprouts could be used in order to get the thin...