Shredded Brussels Sprouts & Celery Salad Over Burrata. Love. Love. Love!

November 16, 2012

OneHungryMama Shredded Brussels Sprouts and Celery Salad

I know what you’re thinking: of course she loves this salad—it’s served over creamy burrata cheese. (You know, the cheese made by filling globes of fresh mozzarella with luscious cream.) Of course burrata helps, but that’s not what makes this dish so great. This salad, an ombre pile of crunchy greens, stands alone without the burrata.

Brussels sprouts and celery are a bit of an odd couple—one dense and earthy, the other snappy and bright—which is what makes them such a great pair. Think ying and yang rather than Oscar and Felix. They compliment each other so well that (really good) olive oil, fresh lemon juice and sea salt are all you need to dress these unlikely partners.


So then why add burrata? Well, because how can you go wrong by throwing a creamy, fresh cheese into the mix? It’s like ending a sentence in an exclamation point instead of with a period. To burrata or not burrata depends on your mood and how heavy you want to make this salad. If you’re going for something super light, skip it. Otherwise, for a treat or guests, it’s worth adding the cheese. Just crack a ball of burrata open on a plate and scoop salad right over the top.


Shredded Brussels Sprouts and Celery Salad
(can be shared with kids 12+ mos)*
Serves 4-6

1 lb fresh Brussels sprouts
3 large stalks celery, washed and trimmed
3 tablespoons best quality olive oil, plus more to finish
Juice of 1 lemon
Sea Salt, to taste
1 ball Burrata cheese, for serving (optional)

1. Halve each Brussels sprout and peel away the top couple of leaves from each half. Place each half on a cutting board, cut side down, and finely chop working from what was the top end of the Brussels sprout towards the stem. This should “shred” your greens. Repeat with all of the Brussels sprouts and place the shredded greens in a medium-large mixing bowl.

2. Slice the celery very thin, ideally using a mondolin. Add to the bowl with the shredded Brussels sprouts.

3. Add olive oil and lemon juice to a jar with a sealable lid or to a small bowl and shake or whisk. Add dressing to greens and season generously with sea salt, to taste. Serve plain or scooped on top of a hunk of fresh burrata cheese. Finish with a light drizzle of olive oil.

*Note: While there is nothing in this that is unsafe for younger children, I recommend it starting at 12 months since this salad has a challenging texture for very early eaters. If you decide to share this with your very little one, be sure to chop it very fine and ensure that the burrata is made with pasteurized cheese.

2 Responses

  1. Christian Rene Friborg says:

    I was looking for recipes that use burrata cheese, and this looks good! Shall give this a try!

  2. Gillian says:

    Anything that has BOTH Brussels sprouts and burrata has got to be awesome. Thanks for sharing this!

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