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From the kitchen of Maple Trout Lilli

1 Cup coarsely chopped red onion
4 TBS extra-virgin olive oil
Salt and pepper to taste
1TBS white balsamic vinegar
1 lb brussel sprouts (about 3 Cups shaved)
1/4 Cup shredded parmesan cheese
1 TBS lemon juice
1 tsp. Nebraska Knoll Maple Syrup
1 TBS minced shallot
Your Favorite Vermont soft cheese (optional)

1. Heat 1 TBS olive oil in medium sauté pan and add onions; cook until slightly charred and soft, 10-15 minutes; transfer onions to a bowl and toss with vinegar;
2. Meanwhile prepare brussel sprouts. Remove outer leaves and trim nubs. Using a mandoline or sharp knife, cut sprouts paper-thin. Transfer shaved leaves to mixing bowl. Add onions and parmesan cheese and toss;
3. Dressing: In a small bowl, whisk 3 TBS Olive Oil, lemon juice, maple syrup and shallot. Season w/S&P.
4. Slice your favorite soft cheese and serve over salad. We love, Triple Crème, by Champlain Valley Creamery, or Oh My Heart, by Lazy Lady Farm.

Blogger’s Note: Maple-Trout-Lilli surprised us with this salad on the first warm day in March. One serving led to another in an attempt to clarify its allure. Not until I read the recipe did I even know it was a brussel sprout salad. Subtle indeed – and superb.