Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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: Sam | Ahead of Thyme
  • 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. 
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes