by dymnyno
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dymnyno's Notes:
Expand1 pound brussel sprouts Ask a question about this ingredient
2 green onions, chopped to the green part about an inch. Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
2 strips maple smoked bacon cut into tiny pieces Ask a question about this ingredient
Using a mandaline or sharp knife hold the brussel sprout by the root end and grate it.
Ask a question about this stepSlice the green onions into little rounds up about 1 inch of green
Ask a question about this stepHeat a couple tablespoons of olive oil in a skillet.
Ask a question about this stepAdd the brussel sprouts and onions and cook , swirling them around and flipping them for about 3 minutes.
Ask a question about this stepAdd the bacon bits which have been cooked very crisp and drained on a paper towl to the brussel sprouts and onions.
Ask a question about this stepSqueeze lemon juice on the mixture. Flip (or use a spatula) once. and slide onto a serving plate.
Ask a question about this stepDust a little grated parmesan on the mixture. (Just a little...we want this dish to be light!)
Ask a question about this stepEnjoy.
Ask a question about this stepOh man, brussel sprouts are one of my favorite vegetables and I love the look of this chopped salad. Cannot wait to try a version for this for an upcoming event I am hosting. I'll let you know how the sodium free version works out!
This one really appeals to me, too. So simple, so light, so beautiful.
My wife just found this recipe while poking around the site and brought it to my attention.....can't believe I didn't see it before. This looks so light and vibrant, I think I'll cook it for a dinner party we have planned for next weekend with a nice leg of lamb. Thanks!