Too hot to turn on the stove? Try this easy, Brussels sprout salad for dinner.
We camped on the Deschutes this week and I was lucky enough to be hanging out with some seriously prepared campers. There was a tent and air mattress waiting for me upon arrival. The adults took turns prepping and cooking meals. We swam, hiked, napped, played games and it was super relaxing. At one point we had 8 adults and 5 kids to feed so we had a big spaghetti dinner and this Brussels sprout salad (recipe below).
The flavor reminds me of Caesar salad, in fact you could add a little anchovy paste or some bacon if you are feeling indulgent. A mandoline will allow you to slice the sprouts paper thin. A sharp knife and a steady hand works as well. As with most of my favorite recipes, this one includes a short list of easy to find ingredients, and is a cinch to prepare. Chop your veggies, combine your ingredients, and allow your salad to sit for twenty minutes, then enjoy!
Lemony Brussels Sprout Salad
- 2 lbs of Brussels sprouts
- 3 cloves of garlic
- 1 shallot
- 1 lemon, juiced
- 3 Tbsp olive oil
- 1/4 cup pecorino romano
- salt and pepper to taste
- Thinly slice sprouts and place in a large bowl.
- Mince the garlic and shallots and add to sprouts.
- Add lemon juice and olive oil.
- Grate cheese and add to sprout mixture.
- Sprinkle with salt and pepper and mix everything together.
- Chill for twenty minutes. Taste and add salt or more cheese if you like.
Anne McCranie is a Portland (Sellwood), Oregon based personal trainer and licensed massage therapist. She offers this recipe to tickle your taste buds. Please see your medical professional for specific dietary advice.