Julia Roberts Salad

5 from 1 vote

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Julia Roberts Salad is the salad of my ✨ dreams. Get ready for a burst of flavor with my version of this crispy Brussels sprouts salad! This dish combines thinly sliced Brussels sprouts with crispy pancetta or bacon, topped with a perfectly poached 🥚 egg. Add toasted pistachios for crunch and a tangy vinaigrette for a zesty kick. It’s a delicious meal or side dish that’s sure to impress. Give it a try and elevate your salad game!

Why You’ll Love the Julia Roberts Salad

You’ll love this Julia Roberts Salad because it’s packed with tasty and nutritious ingredients that make every bite delicious. The crispy Brussels sprouts, savory pancetta or 🥓 bacon, and creamy poached egg create a satisfying mix of flavors and textures. Plus, the toasted pistachios add a nice crunch, and the 🍋 lemony vinaigrette ties everything together perfectly.

How to Prepare the Julia Roberts Salad

💦 Boil water in a pot, then reduce heat to a simmer. Add vinegar and gently swirl the water before adding the raw egg.

🥚 Gently poach egg for 4-6 minutes depending on desired firmness. (Alternatively, fry an egg if preferred.) Set egg aside.

🥗 Halve and wash Brussels sprouts, then thinly slice with a chef’s knife or use a food processor to shred.

🍋 Prepare vinaigrette by combining ingredients in a jar and shaking.

🥓 Fry pancetta or bacon until crispy in a pan over medium-high heat.

🔥 Add sliced Brussels sprouts, stir, season with salt, and pour over the vinaigrette. Cook briefly. Brussels sprouts should be crispy, not mushy.

🥣 Transfer to a bowl, add toasted pistachios, and cheese shavings.

✨ Place cooked egg on top and optionally sprinkle with cracked black pepper. Enjoy!

Nonna’s Tip 🥗

Any vinegar will work for the dressing including white wine vinegar, white balsamic, rice vinegar etc. 

Julia Roberts Salad

Variations and Substitutions for Julia Roberts Salad

This amazing salad will blow your mind with its amazing flavors, so don’t forget to tell me in the comments how you make it your own! Remember if you are changing ingredients or

  1. Instead of Brussels sprouts, you could try 🥬 kale or thinly sliced cabbage, but keep in mind that the texture will not be exactly the same.
  2. Feel free to use a 🥓 bacon or meat substitute if preferred. 
  3. Replace the pancetta or bacon with an alternative such as prosciutto, ham, or smoked salmon.
  4. Any vinegar will work for the dressing including white wine vinegar, white balsamic, rice vinegar, etc. 
  5. Instead of pistachios, try using almonds, walnuts, or pine nuts.
  6. Experiment with different 🧀 cheeses such as feta, goat cheese, or blue cheese.
  7. You can absolutely make this 🌿 vegan if you leave out the bacon and the egg and use avocado oil or olive oil instead. 

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Common Questions

Can I make this salad ahead of time?

Yes, you can certainly prepare the vinaigrette, cook the Brussels sprouts, and toast the nuts ahead of time. However, it’s best to cook the egg and fry the pancetta or bacon just before serving for optimal freshness.

What’s the best way to poach the egg?

Bring a pot of water on the stove to a boil and reduce the heat to a simmer. Add 1 tablespoon of vinegar and give the water a swirl with a spoon. Gently add one egg and let it poach for four minutes. If you like a hard poached egg let it go for six minutes at least. For even more detailed directions, check out my tutorial on How to Poach Eggs.

Can I make a vegan version of the Julia Roberts Salad?

You can absolutely make this vegan if you leave out the bacon and the egg and use avocado oil or olive oil instead. 

What can I use instead of bacon?

Feel free to use a bacon or meat substitute if there is one that you prefer.

what if I don’t have red wine vinegar?

Any vinegar will work for the dressing, such as white wine vinegar, white balsamic, rice vinegar, etc. 

What if I am allergic to mustard?

If you are allergic to mustard you can definitely leave it out. 

Can I use frozen Brussels sprouts instead of fresh ones?

While fresh Brussels sprouts are recommended for the best texture and flavor, you can use frozen ones if that’s what you have on hand. Just make sure to thaw and pat them dry before slicing and cooking.

Julia Roberts Salad

Julia Roberts Salad

Julia Roberts Salad is the salad of my ✨ dreams. Get ready for a burst of flavor with my version of this crispy Brussels sprouts salad!
5 from 1 vote
Course: Salad
Cuisine: American
Servings: 2
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Ingredients 

The Salad⠀⠀

  • 2 slices bacon , or pancetta, chopped
  • 4 cups Brussels sprouts, thinly sliced
  • ½ teaspoon salt , to taste
  • 1 tablespoon roasted pistachios, chopped
  • few shavings of Manchego Cheese , or Parmigiano Cheese
  • 1 tablespoon white vinegar, for the poached egg
  • 1 egg, poached (optional)

The Dressing⠀⠀

  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • ½ lemon, juiced
  • 1 tablespoon honey dijon mustard
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • ½ tablespoon garlic, minced
  • 1 tablespoon shallot, minced
  • salt and pepper, to taste

Instructions 

  • Bring a pot of water on the stove to a boil and reduce the heat to a simmer. Add 1 tablespoon of vinegar and give the water a swirl with a spoon.
  • Gently add one egg and let it poach for four minutes. If you like a hard poached egg let it go for six minutes at least. If you don’t want to poach an egg you can easily fry up an egg as well.
  • Take it out and set it aside on paper towel. Cut the brussels sprouts in half and wash them really well. Thinly slice each one with some patience or you can use a food processor as well. In a separate jar add all of the ingredients for the vinaigrette and give it a shake.
  • Now you can put a pan on the stove on medium-high heat and fry up the pancetta or bacon until crispy.
  • Add in the thinly sliced brussels sprouts. Give it a quick stir and add a touch of salt and pour over the vinaigrette. Let it cook for 30 seconds just to cook off the raw ingredients and take it off the heat.
  • The brussels sprouts should not be mushy they should be crispy and have a bite to them. Add them to a bowl with some toasted pistachios or any nut of choice.
  • I toasted my pistachios for a few minutes on the stove. Add shavings of Manchego cheese or even Parm and add the poached egg on top. Cracked black pepper on top of the egg is optional. Enjoy

Video

Nutrition

Calories: 404kcal, Carbohydrates: 26g, Protein: 14g, Fat: 29g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 17g, Trans Fat: 0.04g, Cholesterol: 96mg, Sodium: 845mg, Potassium: 937mg, Fiber: 9g, Sugar: 7g, Vitamin A: 1814IU, Vitamin C: 174mg, Calcium: 127mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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8 Comments

    1. Hi hun,
      This salad is best eaten right away but if you want it for a few days I suggest cutting everything up and having everything ready in the fridge and just doing the very last step which is the dressing before you enjoy it. Cooked Brussels sprouts tend to get soggy quicker once cooked.

  1. This salad was amazing ! I didn’t poach the eggs because I was rushing, but the flavour combinations were incredible !!! Instead of poaching I just soft boiled. Was so yummy!