Brussels Sprout Salad

Have you ever played that game Kill, Screw, or Marry? Well, I totally look at celebrities with a similar game in mind, but it goes more like this – Drink With, Ignore, or Cook With. This next dish begs me to share my love of Brussels sprouts and Chrissy Teigen. You see, I would totally love to have a drink with Chrissy Teigen while we cook together. It’s good to have goals, right?

I do love Chrissy Teigen and for a number of reasons. Her love of food and the relationship with it is similar to mine. She has struggled with infertility, which I can totally relate to. Her personality is a fun, bright shining beam of light. My wife gifted me with Chrissy’s recently released cookbook, Cravings, and I want to make everything in it.

The first recipe to catch my eye was her Brussels sprout salad with grapes. Here’s where my culinary mind gets it’s kicks. I knew I had some Brussels sprouts in the fridge, but I didn’t have any grapes. I used the centerpiece of her recipe as a catalyst to put my own spin on this dish.

Here’s what you’ll need:

1 1/2 Cups of shaved or thinly sliced Brussels Sprouts

1/2 Cup Sliced fruit – strawberries, grapes, or apples

1/4 Cup Nuts – almonds, pine nuts, or sunflower Seeds

1/4 Cup Goat cheese

For the dressing:

1/4 cup Champagne vinegar

2 Tbsp Honey or maple syrup

1 Tbsp fresh lemon juice (I threw in some lemon zest too)

1/2 tsp Dijon mustard

1/2 cup olive oil

Salt and pepper, to taste

Wash and cut off the rough end of the Brussels sprout. Some folks go a step further by cutting out the core. Then cut the brussel sprout in half and thinly slice. A mandolin slicer or the appropriate grater comes in handy here as well. Another great addition here would have been chopped kale.

Then add the sliced fruit and nuts. I used strawberries and almonds.

Mix the vinaigrette dressing ingredients together, shake well, then pour it over the brussel sprout mix. I used about half of the dressing and tossed it well so that it infuses with those Brussels sprouts.

Top with goat cheese and enjoy!

This might be my new favorite dish for the moment. It’s super simple, yet completely delicious. A piece of seared tuna on the side was the perfect companion.