Grilled Brussels Sprout Salad with Goat Cheese

Ingredients

4 cups fresh Brussels sprouts
2 tablespoons extra-virgin olive oil, divided
1 tablespoon good-quality balsamic vinegar
4 ounces soft goat cheese
4 cups fresh Brussels sprouts
1 1/2 tablespoons extra-virgin olive oil, divided
Salt and freshly ground black pepper
3 teaspoons good-quality balsamic vinegar
125g soft goat cheese
Recipe Tags
Healthy, Quick&Easy, Vegetarian, GlutenFree, OnTheBarbie, Salads, Sides,
Grilled
Brussels
Sprouts
Salad
Goat
Cheese
ExtraVirgin
OliveOil
Balsamic
Vinegar
Fall
American
Appetizer
Grill
Barbecue
Dairy
Vegetable
Healthy
Quick&Easy
Vegetarian
GlutenFree
OnTheBarbie
Salads
Sides
AOL
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Directions

PREP TIME
30
MINS
COOKING TIME
5
MINS
Serves
4
Make-Ahead:

This salad is best eaten as soon as it is made.

Make-Ahead:

This salad is best eaten as soon as it is made.

Prepare the barbecue for medium-high heat.

Using a small paring knife, cut the stem end of the Brussels sprouts and peel away the outer leaves. Continue to cut the stem end of the sprouts to allow each layer of leaves to be peeled away without ripping the leaves. Repeat this process with all of the sprouts to remove their leaves.

In a large bowl, toss the Brussels sprout leaves with 1 tablespoon of olive oil to coat. Season to taste with salt and black pepper. 

Grill the leaves, turning with tongs to ensure the leaves cook evenly and do not burn, for 4 to 5 minutes, or until tender but firm, and slightly charred. If the grill grates are too far apart to hold the sprout leaves, use a grill basket.

Transfer the grilled leaves to a large wide serving bowl. Toss the leaves with the remaining 1 tablespoon oil to coat, and then drizzle the vinegar over the leaves. Crumble the goat cheese over the salad and serve warm.

 
Prepare the barbecue grill plate for medium-high heat.

Using a small paring knife, cut the stem end of the Brussels sprouts and peel away the outer leaves. Continue to cut the stem end of the sprouts to allow each layer of leaves to be peeled away without ripping the leaves. Repeat this process with all of the sprouts to remove their leaves.

In a large bowl, toss the Brussels sprout leaves with 3 teaspoons of olive oil to coat. Season to taste with salt and black pepper. 

Grill the leaves, turning with tongs to ensure the leaves cook evenly and do not burn, for 4 to 5 minutes, or until tender but firm, and slightly charred. If the grill grates are too far apart to hold the sprout leaves, use a grill basket.

Transfer the grilled leaves to a large wide serving bowl. Toss the leaves with the remaining 3 teaspoons of oil to coat, and then drizzle the vinegar over the leaves. Crumble the goat cheese over the salad and serve warm.