And so, of course I wanted to recreate this deliciousness at home.
My local market, Walter Stewart's, is now carrying shaved Brussels sprouts, making this salad easier to make than you can imagine. Like, as in a two minute salad. I've also spotted bags of shaved Brussels sprouts at Trader Joe's. It is ridiculously simple to make, but the earthiness of the truffle oil gives it a sophisticated, rich taste. 4 cups (or 12 oz.) shaved Brussels sprouts1 or 2 lemons, zested and juiced1 Tablespoon black truffle-infused olive oilToss everything in a bowl. The heartiness of the Brussels sprouts make this a perfect make-ahead salad. It may be stored in the fridge for 2-3 days. In fact, I think it's even better day two.
So, then, let's say you make this salad on a Thursday, and come back from a whirlwind weekend on a Sunday. Not that excited to launch back into reality and go to the market, you open the fridge and find a small amount of this salad + a bag of organic baby spinach. This, my friends, is the beauty of this salad. While it's amazing cold... it might even be better warm!!
Lemony Brussels Sprout-Spinach Saute
(makes 4 servings)
about 1/2-3/4 cup Brussels sprout salad
about 2 cups fresh organic baby spinach, chiffonade (thinly sliced into strips)
optional: extra olive oil or lemon juice
Heat a fry pan to medium-high. Saute Brussels sprout salad and spinach for a few minutes until spinach wilts. Serve warm.