Waldorf-Style Brussels Sprout Salad with Guanciale

by0| PUBLISHED Dec 8, 2014 4:00 PM
Waldorf-Style Brussels Sprout Salad with Guanciale
Raw Brussels sprouts put a unique spin on the classic Waldorf salad. André Baranowski

Matt Wilkinson uses Brussels sprouts in his riff on this classic New York salad. This recipe first appeared with the 2015 SAVEUR 100 item Salad All Day.

Yield: serves 2-4


  • 2 oz. thinly sliced guanciale or pancetta
  • 2 tsp. confectioners' sugar
  • 7 oz. Brussels sprouts, trimmed
  • 5 tbsp. half & half
  • 3 tbsp. white wine vinegar
  • 1 <sup>1</sup>⁄<sub>2</sub> tsp. Colman's hot English mustard
  • <sup>1</sup>⁄<sub>4</sub> tsp. granulated sugar
  • Maldon flake sea salt and freshly ground black pepper, to taste
  • <sup>1</sup>⁄<sub>2</sub> cup walnuts, toasted and roughly chopped
  • 2 stalks celery, sliced ¼" thick on the bias
  • 1 small tart apple, such as Granny Smith, cored and cut into ¼" matchsticks


  • Heat oven to 350°. Place guanciale on a parchment paper-lined baking sheet and sprinkle with confectioners' sugar; bake until crisp, 6–8 minutes. Bring a 4-qt saucepan of water to a boil. Peel and reserve outer leaves from sprouts, leaving the tender core. Using a mandoline, thinly slice cores; place in a bowl. Cook outer leaves for 1 minute; drain and transfer to a bowl of ice water. Drain and pat leaves dry using paper towels; add to bowl with cores. In another bowl, whisk half & half, vinegar, mustard, granulated sugar, and salt; pour over sprouts. Stir in half each of the walnuts, celery, and apple, salt, and pepper; transfer to a serving platter. Garnish with remaining walnuts, celery, and apple; crumble reserved guanciale over the top.