Waldorf-Style Brussels Sprout Salad with Guanciale

  • Serves

    serves 2-4


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.


  • 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 12 tsp. Colman's hot English mustard
  • 14 tsp. granulated sugar
  • Maldon flake sea salt and freshly ground black pepper, to taste
  • 12 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


Step 1

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.

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