Simple, fresh, and perfect for you Brussels Sprout 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 bread crumbs. Enjoy!
4 cups thinly sliced brussels sprouts
1 tablespoon lemon juice
2 teaspoon chives
2 teaspoons finely chopped parsley
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 mandoline, 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.