Did you grow up in the 50s and 60s and your Mom cooked Brussels sprouts by boiling the liver out of them? If so, its little wonder that you don't want to eat mushy mini-cabbages! But fear not! I'm bringing you out of the 50s into a more modern version of the Noble Sprout!
- 1/4 cup lemon juice
- 3.5 tbsp EVOO
- 1 lb Brussels, shaved
- 1 small head Romaine, torn or shredded
- 1/3 cup parmesan, fresh grated or shaved
- 1/3 cup dried cranberries
- 1/2 cup slivered almonds or broken walnuts
- Mix the lemon juice with 3 tbsp of EVOO
- Use the 1/2 tbsp EVOO in a non-stick pan
- Toss the shaved Brussels until slightly soft
- In a large bowl toss everything else together and serve