Warm Brussel Sprout Slaw Recipe
Tossed with anchovy vinaigrette, crispy garlic, Calabrian peppers
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and slice them thinly into slaw-like pieces.
- 2
Make the Anchovy Vinaigrette
In a small bowl, mash the anchovy fillets with a fork. Add lemon juice, 2 tablespoons of olive oil, salt, and black pepper. Whisk together until well combined.
- 3
Crisp the Garlic
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until golden brown and crispy. Remove from the skillet and set aside.
- 4
Cook the Brussels Sprouts
In the same skillet, add the Brussels sprouts and Calabrian peppers. Sauté for about 5-7 minutes or until the Brussels sprouts are tender but still slightly crisp.
- 5
