by dymnyno
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1
pound brussel sprouts
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2
green onions, chopped to the green part about an inch.
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3
tablespoons olive oil
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2
strips maple smoked bacon cut into tiny pieces
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1/2
lemon
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grated parmesan cheese
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Using a mandaline or sharp knife hold the brussel sprout by the root end and grate it.
Ask the hotline about this step!Slice the green onions into little rounds up about 1 inch of green
Ask the hotline about this step!Heat a couple tablespoons of olive oil in a skillet.
Ask the hotline about this step!Add the brussel sprouts and onions and cook , swirling them around and flipping them for about 3 minutes.
Ask the hotline about this step!Add the bacon bits which have been cooked very crisp and drained on a paper towl to the brussel sprouts and onions.
Ask the hotline about this step!Squeeze lemon juice on the mixture. Flip (or use a spatula) once. and slide onto a serving plate.
Ask the hotline about this step!Dust a little grated parmesan on the mixture. (Just a little...we want this dish to be light!)
Ask the hotline about this step!Enjoy.
Ask the hotline about this step!Oh 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!