Tahoe recipe: Brussels sprout salad with lemon vinaigrette | SierraSun.com

Tahoe recipe: Brussels sprout salad with lemon vinaigrette

Simone Grandmain
Simone Appetit

TAHOE-TRUCKEE, Calif. — After your December sugar blow out and consequent blow up (your ski pants don't lie and, no, Gore-Tex does not shrink) it really is time to reacquaint yourself with the salad family.

I know, the weather report is asking for carbs' but when you start looking at the maternity pants they are selling at your local thrift store, it is time to put down the See's candy stragglers (you don't even like those chocolate covered cherries) and get back on track.

Honor your New Year's resolution! To ease the dietary transition, this salad is very substantial. It also makes the most out of one of our few real winter greens, that being Brussels sprouts.

The kids might not be jumping for joy over this recipe at mealtime, but there in bad moods anyway due to that back-to-school thing you call Hallelujah. Smother their serving with ranch dressing and for you, missy, it is the lemon vinaigrette.

Ingredients:

1 lb. Brussels sprouts

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1 cup diced celery

1/3 cup Craisins

5 slices bacon, cooked crispy and crumbled (or 3-4 tablespoons BacOs. I love them.)

1/3 cup crumbled blue cheese

3 hard boiled eggs, peeled and thinly sliced

1 lemon (for juice and zest)

2 tsp. sugar

1tsp. Dijon mustard

5 tbls. olive oil

salt and pepper to taste

Preparation:

Cut off core ends of Brussels sprouts and remove any old outside leaves. Next you need to slice them very thinly or use a food processor to get the same "shredded" results. Toss Brussels sprouts with celery and Craisins. Top this with bacon crumbles, then the blue cheese and, finally, a layer of sliced hard boiled eggs.

For the dressing, first zest your lemon and squeeze out the juice. In small bowl whisk together 1 tsp. lemon zest, three tbls. lemon juice, sugar, mustard, and oil. Add salt and pepper to taste. When ready to serve, pour desired amount of dressing on salad and toss all. The eggs will crumble up and mix nicely with all.

Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your recipes, kitchen "must-haves" and food news at simonegrandmain@gmail.com.