I was trying to brainstorm one day to make something new for lunch. And all I wanted was something I had before. Brussels Sprouts! Linking up with Meal Plan Monday over at Southern Plate and others!
I have made this salad before. It was not well executed. And wow this blog and my housing situation has come a long way since that post! I pre dressed the salad and kind of ruined it for my usual m.o. of cooking once and trying to eat 4 times for lunch. I get a craving for brussels sprouts and green apples often and it struck. I remembered the little salad that tried and decided to make it again, but better. I succeeded.
I didn't try to follow the directions of wilting the brussels sprouts with dressing ahead of time and decided to love them as they are, crunchy and fresh. It was a smart decision. I successfully ate it for 4 days and did not offend my coworkers! This salad would be an amazing entertaining salad too with or without the chicken. If you make it with the intention of eating it right away, go ahead and pre dress. Try it out for yourself, it is crisp, tangy and filling. Perfect for lunch! Full recipe to follow the montage.
 |
| One day I am going to bring my camera to work and not have a crappy iPhone SE photo of lunch! |
 |
| The cast. Ah those pre shredded Brussels are a hand saver! |
 |
| Garlic is my favorite! |
 |
| Shallots are my second favorite! |
 |
| Cut your apples into matchsticks. So crisp! |
 |
| Place dressing ingredients in some sort of container |
 |
| Give it a good shake, like a polaroid picture! |
 |
| Plate! And then toss to mix all the goodness up. Lunch recipe saved! |
3 Tbs lemon juice
2 Tbs Dijon mustard
1 small shallot, minced
1 garlic clove, minced
kosher salt and freshly ground black pepper
6 Tbs extra-virgin olive oil
1 cup shredded aged gouda, or extra sharp cheddar
1 Granny Smith apple, peeled, cored, and julienned
1/4 cup dried cranberries
In a large bowl, whisk together the lemon juice, Dijon mustard, shallot, garlic, and 1/2 teaspoon of salt. Slowly whisk in the oil until it's incorporated. Add the shredded brussels sprouts and toss to coat well. Let sit at room temperature for at least 30 minutes. Fold in the shredded apples, gouda, and dried cranberries. Taste and season with additional salt and pepper as needed.
If you are making ahead for pre portioned lunch, don't dress the sprouts ahead of time. Toss all salad ingredients together and parcel out into four containers. If adding chicken keep that separate. Add chicken and dressing when ready to eat.
Happy Cooking!
Missy
No comments
Post a Comment