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My favorite way to eat raw Brussels sprouts is shredded with some kind of citrus vinaigrette. I took that one step further and made a lemon vinaigrette with olive oil that I infused with chili flakes.
To make this salad meal-worthy, I added some homemade croutons and a poached egg. You could definitely reduce the amount of croutons or omit them if you’re making this a side salad.
Preheat oven to 350 F.
Cut the Brussels sprouts in half lengthwise and then thinly slice them crosswise into shreds. Transfer to a large mixing bowl.
Spread the bread cubes out evenly on a sheet pan and coat with a bit of olive oil, salt, and pepper. Transfer to the 350 F oven and cook for about 10 minutes, or until the bread cubes are lightly golden.
Heat the 1/4 cup of olive oil in a small skillet over medium heat. Add the chili flakes and cook for five minutes, turning down the heat if the chili flakes start to sizzle. Remove pan from heat and set aside to let cool slightly. Then strain the oil into a bowl to remove the chili flakes. Whisk the honey and lemon juice into the strained oil and season with a pinch of salt.
Fill a large pot of water with about 3 inches of water and bring to a simmer. Add the vinegar and a pinch of salt. Crack each egg into a ramekin or small bowl. Using the end of a wooden spoon, stir the water until a vortex (tornado shape) forms in the center. Drop the eggs, one by one, into the center of the water. Cook for approximately four minutes, or until the whites look just set and the yolk is still soft. I usually carefully lift them out of the water with a slotted spoon after a few minutes to test for doneness. When you jiggle the egg slightly, the yolk should be soft and the whites set.
While the eggs are cooking, assemble the salad. Add the croutons and cheese to the shredded Brussels sprouts. If the dressing has cooled, heat it for a few seconds in the microwave until warm. Add the warm dressing into the bowl of salad and toss to coat. Plate your salad.
Top each salad with a poached egg, additional cheese, and flaky sea salt.
The perfect hearty salad for fall!
This warm spinach salad is a healthy, hearty meal that’s perfect any time of day!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!