Shredded Brussie Salad with Lemon Meyer Vinaigrette (and a Full Circle guest post)

Hi guys! Posting a bit quickly today as I am on the road in Ontario, CA, traveling for business. Haven’t spent much time exploring these parts, but I do recall the last time I was here it was to accompany Chris to his mechanical engineering exam. I spent more than seven hours wandering the expanses of Ontario Mills outlet mall alone. (All things considered, it could have been a lot worse. Didn’t lead to nearly the number of pity purchases that solo shopping usually facilitates.) Get this, though. That was a whopping eeeiiiiggght e-i-g-h-t years ago. Sheebus, time flies.

So before getting into this lovely little brussel sprout salad recipe (our runner up from the other day’s poll), I thought I’d take a teeeeeeeensy little minute to direct you to Full Circle Farms’ foodie/lifestyle blog, Good Food Life. I’ve done a handful of guest posts for them in the past, and just today they posted a little number I wrote regarding organic produce delivery and how it can make you a happy and healthy human being that others will flock to at parties and shower with daintily composed cones of candy floss at random. Maybe not the latter, but I was feeling the need to write “candy floss” — perhaps due to the fact that it seems kind of British and I’ve been dreaming in a British accent since we started watching TOWIE (oh, sorry, The Only Way is Essex) seven days ago. We’re on Season 3.


In sum:

1) Check out the guest post and let me know what you think, either here in the comments or in the comments on the Good Food Life blog.
2) It’s brussie time, biaaaaaah! Serve this to the most adamant “I don’t eat Brussel sprouts” fellow you know. I dare you. (Rosalinda, don’t tell John. It’s coming his way.)

Shredded Brussel Sprout Salad with Meyer Lemon Vinaigrette

Shredded Brussel Sprout Salad with Lemon Meyer Vinaigrette
By Emily Stoffel
Cook time: 5 mins | Serves: 2 as a hefty side or 4 as a small side

Note: If you’re feeling particularly anal retentive (and who’s not?), you can shred the brussies by hand using a box grater, or very finely slice them with a sharp knife. If you’re substantially less anal, just throw the brussel sprouts, a handful at a time, down the chute of a food processor fitted with a shred blade. Takes maybe a minute. Let’s also not part before I comment that adding a generous handful of bacon lardons or pancetta, rendered until crisp, would turn this bad boy into an omnivore’s dream.


  • zest and juice of 2 Meyer lemons
  • 2 T olive oil
  • 1/2 tsp Bragg’s aminos (or soy sauce)
  • 1/2 lb Brussel sprouts, shredded (see note)
  • 1/4 cup grated or finely shredded parmesan
  • generous handful toasted walnuts, finely chopped
  • freshly cracked black pepper


In a large bowl, whisk together zest, juice, oil & Bragg’s aminos. Add Brussel sprouts and toss until well coated. Add parmesan and walnuts and toss (or alternatively sprinkle parm and nuts over individual portions). Season to taste with black pepper.

Sucking less at food photos. Kinda.
The city charms again, or A brief ladies weekend in SF

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