Shaved Brussels Sprouts with Clementines & Grilled Chicken
It’s tempting to launch into cooking tips every time I encounter someone who scrunches their nose at the words Brussels sprouts. I’m convinced that anyone who does that simply has never had them prepared correctly. Boiled, they become bland and mushy. But saute them, roast them, shave them, and they’re one of my favorite kinds of vegetables! This time of year I usually default to my fall harvest salad, so I decided to branch out and create a new go-to recipe. This shaved version, drizzled with my favorite dressing, makes for a quick weeknight meal with the addition of clementines, currants, fennel, and grilled chicken.
Shaved Brussels Sprouts with Clementines & Grilled Chicken and a Maple-Dijon Vinaigrette
12 very large Brussels sprouts (double if using small ones), shaved using a mandoline or very thinly sliced with a knife
2 chicken breasts, seasoned with salt and pepper, grilled
2 clementines, peeled and segmented
2 tablespoons dried currants
1/4 fennel bulb, shaved into thin slices
2 teaspoons maple syrup
2 teaspoons Dijon mustard
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
Salt and freshly cracked pepper
Parmesan, shaved into thin slices (optional)
In a small bowl, combine dressing ingredients and whisk in oil to combine. Season with salt and pepper. Place the shaved Brussels sprouts in a medium-sized bowl and add just enough dressing to coat. Toss to combine and reserve any leftover dressing for other use. Add clementine segments, currants and fennel. Toss to combine, then plate and add sliced chicken alongside. Season with salt and pepper, then top with shaved Parmesan.