Simple, fresh, and perfect for you Brussels sprouts lovers, this salad is an easy spin on a classic. If you really want to push it over the top and serve this as a main, add a poached egg and breadcrumbs. Enjoy!
NOTE: Serves 2
4 cups Brussels sprouts, thinly sliced
1 tablespoon lemon juice
2 teaspoon chives
2 teaspoons parsley, finely chopped
3 tablespoons dressing
1/4 cup freshly grated parmigiano
Juice of one lemon (about 2 tablespoons)
2 oil-packed anchovies
2 garlic cloves, minced
1 tablespoon whole grain mustard
1/4 cup extra-virgin olive oil
Salt and pepper
To make the dressing, whisk everything together in a bowl and set aside (the anchovies will dissolve as you whisk).
To make the salad, shave the Brussels sprouts with a mandolin or very thinly slice with a knife, crossways, so instead of slices of Brussels sprouts, you get looser shavings. Combine all of the ingredients in a bowl and mix lightly with your hands. Garnish with more grated parm.
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