While I’m not a fan of the popular anchovy salad, a small part of me want to call these Caesar salad brussels sprouts. The combination of the lemon and parmesan with these almost gives them the flavor of a Caesar salad- minus the anchovy factor. I love how many different ways there are to prepare brussels sprouts and this might be one of my new favorite recipes.
I decided to make this one night when I was craving three of my favorite things- lemon, cheese and green veggies. Normally, I would throw together an arugula salad with lemon and parmesan, but I was in the mood for something warm so I decided to try it out with some brussels sprouts. This dish is incredibly tasty and a perfect side dish for any season. When my mom served up her big feast while I was home in Miami, I decided to contribute to the meal with these guys and they were a big hit. Next time, I might try roasting them with a little extra parmesan on top. Here’s how I made them…
2 cups brussel sprouts
Juice of one lemon
1 tbsp extra virgin olive oil
1/2 cup grated Parmigiano Reggiano
Salt and pepper to taste
Cut half of the brussels sprouts into halves (discarding the stems) and slice the remainder of them into a very thin confetti. I find it nice to have a mixture of stringy and larger pieces for this dish as the cheese mixes nicely with the thinner pieces. Add olive oil to a medium pan over medium-high heat. Add brussels sprouts and saute for about 5 minutes. Add fresh lemon juice and saute for another 10-15 minutes or until they are a bit soft and bright green. Add parmigiano reggiano, mix together and season with salt and pepper to taste. Transfer to a bowl, top with a little extra parmigiano reggiano and serve.