Cobb Salad-Inspired Brussels Sprouts With Lemon Vinaigrette Recipe

1. 1

   Heat 1 1/2 tablespoons olive oil in a large saute pan over high heat until shimmering. Add half of the brussels sprouts and cook, stirring, for 1 minute. Transfer to a large bowl. Add remaining half of raw brussels sprouts and season with salt and pepper.

2. 2

   Prepare the vinaigrette by whisking together remaining 1/2 cup of olive oil, red wine vinegar, lemon juice, and garlic. Season to taste with salt and pepper.

3. 3

   Add blue cheese, tomato, and pancetta or bacon to brussels sprouts. Drizzle with vinaigrette, toss, and serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.