Have you ever eaten raw brussels sprouts? I’m not talking about biting into one whole, but serving them thinly sliced in a salad? They’re perfect — they’re sturdy enough to hold their shape, even when shredded, but are far less bitter than biting into heartier, leafy greens.
Here, the star of the show is the warm lemon, caper, and anchovy vinaigrette. The brussels sprouts take on the dressing’s flavour, and really all you need to counteract the bite from the anchovy is a few handfuls of raisins or dried cranberries.
I found some beautiful meyer lemons in the store so grabbed those for this recipe, but you could certainly switch it out for a regular lemon. Just keep in mind that meyer lemons are naturally sweeter, so if you do use a regular lemon, you may want to add 1 teaspoon of sugar to the dressing (during cooking, so it dissolves). But listen, if you like anchovies, you’re going to go crazy for this! The salad is pungent, but in the best possible way. A total explosion of flavours and perfect for a light, filling meal!