This lunch was made at my desk, which is why I know that you can accomplish deliciousness at work. The inspiration for this salad was from my awesome trip to the Pacific Northwest last year. My best friend and I celebrated our birthday traveling from Seattle to Woodinville to Portland. It was a foodie and wine tasting adventure for two adventurous vegetarians.
On our second night in Woodinville we woke from our nap after a full day of wine tasting (yikes), and needed a) carbs b) something healthy with our carbs. We headed to the local Pizza place that had a winning menu, plus it was half price pizza tuesday ... yes and yes.
We each had the brussel sprout and radicchio salad with a honey lemon dressing, and grated parmasean. My version I add a bit of whatever else I have in the fridge. To keep this recipe easy, buy yourself a bag of already shredded brussel sprouts, but don't skimp of the quality of cheese a really good aged parmesan makes all the difference.
Cheers to almost a year ago, and one of the best days possibly ever.
Shaved Brussels Sprout and Radicchio Salad
- 1-2 cups shaved brussel sprouts
- 1/2 cup shaved radicchio
- juice of half a lemon
- 1 teaspoon honey
- 1 teaspoon good olive oil
- 1-2 tablespoons shaved parmasean
- red onion
- fresh chives
This makes one very big lunch salad OR a good side salad for two. If you don't have shaved brussels sprouts, use the bigger ones found at the supermarket, not the baby kind (it's not bad, you will just chop forever). Chop very think slices creating a raw slaw of both the radicchio and brussels sprouts. This is a great mix to have around, and lasts a few days - bring it to work, use as a slaw etc.
If you are creating this at your desk, pour your olive oil first directly over your raw salad, then the honey toss and then the lemon and then toss again. Add some salt and fresh ground black pepper, add some shaved parmesan (I cut it directly off the block into my salad) and then devour.
If you are making this at home or at a bigger quantity, whisk together your dressing and add the pepper and salt directly into the dressing, making covering the salad evenly a lot easier. These are hearty ingredients, so don't be afraid of making this and dressing this salad first, even if dinner is over an hour away.
I add optional veggies when eating a salad this big, I like to use red onion, sprouts, avocado, fresh chives, snap peas, carrot or other crunchy items you might find in a slaw.