When Eila Johnson, writer of the full plate blog, goes out to dinner in town, one of her favorite dishes is the Shaved Brussels Sprout Salad at Cava. Eila recently tried recreating this recipe at home to rave reviews from her whole family. “This recipe is so simple, but the earthy flavors of the truffle oil make it sophisticated in taste. The way I’ve jotted it down for you all is the way that my whole family loved it, but you can add more lemon for zing, or a bit more truffle oil for earthiness.” Johnson recently served the Brussels sprout salad alongside Stewart’s house-made Greek pasta salad and Chicken Parmesan she made using Stewart’s chicken cutlets (found in the deli case), for a family-pleasing dinner made in minutes!
Shaved Brussels Sprout Salad
(makes 6 servings)
12 oz package Urban Roots shaved Brussels sprouts
1 or 2 lemons, zested and juiced
¼ cup Olave lemon-infused olive oil
1 Tablespoon black truffle olive oil
salt and pepper, to taste
optional: 2 Tablespoons grated Parmesan
In a mixing bowl, combine all ingredients. Toss. Salad can be stored in the fridge for 2-3 days… though it probably won’t last that long!
Busy New Canaan mom, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ Top 100 Sites for Women, Forbes’ Top 10 Parenting and Homemaking Sites, and was ranked in the Top 5 “Foodie Mom Blogs” on a major parenting site in both 2012 and 2013, teaches busy parents how to make simple, nourishing recipes for their families and friends.