Brussels Sprout Salad

I’m not a big salad eater. That said, I’ve had some root vegetable and hearty green based salads out recently that have started to change my mind.

This shredded brussels sprout salad was born yesterday when I randomly found myself actually craving salad. I’m pretty it was my body’s way of trying to cancel out all the pizza and home brew the day before. (We made a sizable dent in that first batch – oops!)

Brussels Sprouts

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. What can I say? I like my food to have a little burn.

Brussels Sprout Salad

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. The poached egg is also optional…but how can you say no to a runny egg yolk over your salad?

Shredded Brussels Sprout Salad with Warm Lemon-Chili Vinaigrette

Yield: 2-4 servings

Shredded Brussels Sprout Salad with Warm Lemon-Chili Vinaigrette

Ingredients

  • 1 pound Brussels sprouts
  • 1 1/2 cups stale bread, cut into small cubes
  • Salt and pepper
  • 1/4 cup extra virgin olive oil, plus additional for croutons
  • 1/4 – 3/4 teaspoons chili flakes (adjust to your heat tolerence)
  • 1 teaspoon honey
  • 3 tablespoons fresh lemon juice
  • 1/2 cup aged asiago, shaved with a vegetable peeler (Parmesan would work as well)
  • 2-4 eggs (one per serving)
  • 1 tablespoon white vinegar

Instructions

  • Cut the Brussels sprouts lengthwise and then thinly slice crosswise into shreds. Transfer to a large mixing bowl.
  • Spread the bread cubes out evenly on a sheet pan and coat with olive oil, salt, and pepper. Transfer to a 350 degree 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. Set aside to let cool slightly and then strain. 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 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 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 up in the microwave until warm. Add the warm dressing and toss to coat.
  • Top each salad with a poached egg, additional cheese, and flaky sea salt.
http://www.culinarycolleen.com/shredded-brussels-sprout-salad-lemonchili-vinaigrette/
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  • http://www.facebook.com/maria.winebrenner Maria Winebrenner Tadić

    That looks so yummy! I love poached eggs on top of a salad…makes it all creamy and delicious! http://beanafoodie.com/blog

  • http://twitter.com/MichellePC Michelle Collins

    I had an awesome shaved Brussels sprouts salad at Area Four a few months ago. I love the idea of adding a poached egg!

    • http://www.culinarycolleen.com/ Colleen

      I had that salad recently, too…I think it had kale in with the brussels sprouts. So good!

  • http://twitter.com/TraveleatloveMM Meghan M.

    I love shaved Brussels sprouts. This looks so good!

  • http://megan-deliciousdishings.blogspot.com/ Megan

    Looks so good. And the egg on top is an awesome idea!

  • http://twitter.com/smadadian Sacha Madadian

    I think I like winter salads even more than summer salads for the flavors and textures. I’m sure that rich creamy yolk is a great pairing to the spicy-tangy dressing.

  • http://joanne-eatswellwithothers.com/ Joanne (eats well with others)

    I’m not into plain Jane salads either but this is seriously anything but! The brussels are so hearty and I love the sound of that spicy citrus vinaigrette! YUM.

  • http://twitter.com/tri2cook Shannon G

    yes yes to a runny yolk!! fabulous :)

  • http://www.acambridgestory.com Emily

    Gah, that yolk looks PERFECT. On top of this absolutely delightful salad. Yum yum yum!



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