Cobb Salad-Inspired Brussels Sprouts With Lemon Vinaigrette

Brussels sprouts get updated in this Cobb salad-inspired take. [Photograph: Jennifer Olvera]

Note: This dish is best served at room temperature.

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.

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Cobb Salad-Inspired Brussels Sprouts With Lemon Vinaigrette

About This Recipe

Yield:Serves 4
Active time:20 minutes
Total time:20 minutes
This recipe appears in: Cobb Salad-Inspired Brussels Sprouts With Lemon Vinaigrette


  • 1/2 cup, plus 1 1/2 tablespoons olive oil, divided
  • 2 pounds brussels sprouts, cored and thinly sliced into shreds
  • Kosher salt and freshly ground black pepper
  • 1/4 cup red wine vinegar
  • 1 tablespoon fresh-squeezed juice from 1 lemon
  • 1 small clove garlic, minced (about 1/2 teaspoon)
  • 1/2 cup crumbled blue cheese
  • 1 vine-ripened tomato, finely chopped
  • 5 slices bacon or 3 ounces diced pancetta, browned


  1. 1

    Heat 1 1/2 tablespoons olive oil in a large sauté pan over high heat until shimmering. Add half of the brussels sprouts and cook, stirring, for 1 minute. Transfer to a large bowl. Add remaining half of raw brussels sprouts and season with salt and pepper.

  2. 2

    Prepare the vinaigrette by whisking together remaining 1/2 cup of olive oil, red wine vinegar, lemon juice, and garlic. Season to taste with salt and pepper.

  3. 3

    Add blue cheese, tomato, and pancetta or bacon to brussels sprouts. Drizzle with vinaigrette, toss, and serve at room temperature.


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