I 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.