Brussel Sprout Salad


  • 1 shallot
  • juice of 1 lemon
  • juice of 1 orange
  • 1/2 cup French pantry olive oil of choice (I recommend the lime, lemon or orange oil)
  • Sel gris sea salt (or Citron Flake Salt or Natural Salt Flakes)
  • 8 slices cooked bacon (optional but recommended)
  • 1 lb of brussel sprouts



    Chop brussel sprouts in multiple batches using your Eco Chop.  Save in your large be Save to be used later or add to your mixing bowl.  Then using your Eco Chop, dice 1 shallot and add the citrus juices, olive oil and salt to the Eco Chop and pull until the dressing emulsifies (it will get thick and appear creamy).  Toss dressing with chopped brussel sprouts and then add chopped bacon (I use my Eco Chop to chop bacon) and any cheese or nuts if desired.


    Store salad in be Save container for 5 days and enjoy the same great taste and crunch.


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