:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2013__11__20131114-Serious-Eats-Thanksgiving-Sides-Brussels-Cobb-edit-467d5ada835741f49b1b727961041315.jpg)
Cobb Salad-Inspired Brussels Sprouts With Lemon Vinaigrette Recipe
Ingredients (9)
- 1/2 cup, plus 1 1/2 tablespoons olive oil, divided
- 2 pounds brussels sprouts, cored and thinly sliced into shreds
- Kosher salt and freshly ground black pepper
- 1/4 cup red wine vinegar
- 1 tablespoon fresh-squeezed juice from 1 lemon
- 1 small clove garlic, minced (about 1/2 teaspoon)
- 1/2 cup crumbled blue cheese
- 1 vine-ripened tomato, finely chopped
- 5 slices bacon or 3 ounces diced pancetta, browned
Directions
Learn how to make this recipe at Serious Eats