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Brussels sprouts salad with warm lemon anchovy vinaigrette is pungent, but in the best possible way! A total explosion of flavours and perfect for a light, filling meal! | aheadofthyme.com

Brussels Sprouts Salad with Warm Lemon Anchovy Vinaigrette


  • Author:
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4-6 servings

Description

Brussels sprouts salad with warm lemon anchovy vinaigrette is pungent, but in the best possible way! A total explosion of flavours and perfect for a light, filling meal!


Ingredients

  • 1 lb. brussels sprouts, cleaned and ends trimmed
  • 1/4 cup raisins or dried cranberries
  • 1 anchovy, drained
  • 2 tablespoons red wine vinegar
  • juice from half a meyer lemon (approx. 2 tablespoons)
  • 1/4 cup olive oil
  • 1 tablespoon capers, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon sugar (optional)

Instructions

  1. Cut brussels sprouts in half through the core. Place brussels sprouts down on a flat surface and thinly slice until all the sprouts are shredded. Place in a large bowl or on a large platter. Scatter raisins or dried cranberries on top.
  2. To make the dressing, preheat a small saucepan over medium-high heat. Add anchovy and break up using the back of a wooden spoon or spatula. Once smashed, add red wine vinegar and whisk to combine. Add remaining ingredients and cook until just simmering, about 3 minutes. If dressing is too tangy, add 1 teaspoon sugar and stir until dissolved.
  3. Serve salad with warm lemon-anchovy vinaigrette drizzled on top.