This is one of those recipes we have all seen floating around for years, always wanted to make, but never have! Well, I took a stab at it this week, and made a few tweaks of my own. One of the main things to note about this recipe is that like kale, raw brussels sprouts need to marinade in the dressing for a bit in order to lose some of their toughness. The positive side to this, is that it is a great option for a work lunch. It makes a large portion that you can chip away at all week long, and it will only get better as all of the ingredients sit in the marinade. It is also a very versatile recipe - I didn't have any parmesan on hand, so I substituted for some apples and arugula that I did have. For days I have been hungrier at lunch, or known I am having a late dinner, adding a fried egg to the top has been delicious.
| Dressing Ingredients: 4 Tablespoons fresh lemon juice 2 Tablespoons dijon mustard 1 teaspoon shallots, finely minced 2 small clove garlic, finely minced 1/4 teaspoon kosher salt 1/8 teaspoon black pepper 1/3 c extra virgin olive oil Salad Ingredients: 1 pound brussels sprouts, finely shredded using a mandolin or sharp knife 3 ounces baby arugula 8 slices bacon, baked and chopped 1 medium red apple (I used Fuji), sliced thin Thinly sliced Shallot for topping | Chop the brussels sprouts, and place in a large bowl. With a sharp knife, I sliced them vertically down the middle, then laid the two halves down on the flat side, and sliced thin horizontally. Combine all of the ingredients for the dressing, and whisk together until creamy and fully combined. Toss well with the brussels, and let sit. Prepare all of the other ingredients. Bake, let cool, and chop the bacon, thinly slice the remaining shallots, and slice thin the apples. Add the rest of the salad ingredients to the bowl of brussels, and toss to combine! Top with a fried egg, some parmesan cheese, or enjoy as is! |
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