Easy Brussels Sprout Salad

brussels-sprouts-865315_1920I could not believe I got Doug to eat Brussels sprouts.  Neither of us like them cooked, so I tried this method…they were actually good.

Thinly slice your raw Brussels sprouts, approximately 1 lb.  Place in a colander and thoroughly rinse.  You can use a salad spinner to dry them, or I used a bar towel.

Allow Brussels sprouts to dry while you make the dressing….

Mix together in a large bowl;  3 T. lemon juice;  1 SMALL shallot finely chopped; 1 garlic clove minced on a micro plane; 2 T. Dijon mustard; 1/2 t. salt.

Once these are combined; slowly drizzle 6 T. good olive oil into the mix, while whisking to emulsify the dressing.

Add dry Brussels sprouts to the dressing; toss.  Allow sprouts and dressing to sit at room temperature for 30 minutes. This allows water from the sprouts to combine with the dressing.

After 30 minutes, add 1/2 cup of your favorite cheese (such as Pepperino or Havarti or Cheddar) and whole croutons.  Mix and serve.

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