Cobb Salad-Inspired Brussels Sprouts With Lemon Vinaigrette

Name: Cobb Salad-Inspired Brussels Sprouts With Lemon Vinaigrette
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 5 slices bacon or 3 ounces diced pancetta, browned; 118 milliliters crumbled blue cheese; 907 grams brussels sprouts, cored and thinly sliced into shreds; 1 teaspoons small clove garlic, minced (about; 4 servings Kosher salt and freshly ground black pepper; 1 Tbsp fresh-squeezed juice from 1 lemon; 59 milliliters red wine vinegar; 1 vine-ripened tomato, finely chopped; 118 milliliters plus 1 1/2 tablespoons olive oil, divided

You can never have too many main course recipes, so give Cobb Salad-Inspired Brussels Sprouts With Lemon Vinaigrette A mixture of wine vinegar, vine-ripened tomato, brussels sprouts, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Heat 1 1/2 tablespoons olive oil in a large sauté pan over high heat until shimmering.

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Olive Oil

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Frying Pan

Add half of the brussels sprouts and cook, stirring, for 1 minute.

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Brussels Sprouts

Transfer to a large bowl.

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Bowl

Add remaining half of raw brussels sprouts and season with salt and pepper.

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Brussels Sprouts

Salt And Pepper

Prepare the vinaigrette by whisking together remaining 1/2 cup of olive oil, red wine vinegar, lemon juice, and garlic. Season to taste with salt and pepper.

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Red Wine Vinegar