Alright people, right now I am salad crazy! It must be the fact that it’s starting to get hot out and it’s also that dreaded time of year: bathing suit season. Enter THE SALAD, stage right. Well let me tell you that salad and all things green will be taking center stage in the coming future probably until about September when we start to layer up again. Mick and I are going on vacay in like a week and half so I’ve been trying to fill up on greens. Additionally, all those heavy, braised, includes the oven dishes will disappear for awhile due to the fact that using the oven = our apartment being 86 degrees (no joke). But, I do love salads with all of my heart, especially a great Cobb Salad. What’s there not to love?
Hard boiled Egg
All those things sound pretty great in my book. And then the plot twist: shaved Brussels sprouts! Ta da! I found some Brussels sprouts at the farmer’s market for dirt cheap so I had to get creative on what to do with them. My friend, Amanda, told me about this amazing Brussels Sprout Cobb she had on vacation and that was the end of it. Let’s make this sh*t fancy. And chicken? Who wants chicken when you can have shrimp? Not me, I usually end up subbing out the chicken in many salads because well, I’m pretty over beat ass chicken breasts. They just don’t do it for me. They are usually dry and over cooked and have been sitting in some kitchen for quite awhile. And forget freezing them. Our freezer runs way too cold and every time I buy chicken breasts and put them in the freezer I end up with freezer burnt chicken. Ugh, the madness. We usually keep frozen shrimp in our freezer all the time ( and no it doesn’t get freezer burnt), so it was fate.
Let’s talk prep work. To shave the Brussels sprouts you can use a knife and cut them into very small ribbons, or you could very carefully use a mandonline, or a food processor with the slicer wheel. Make sure to cut the stalk off and discard. After slicing just break apart the slices and fluff up with your hands. Raw Brussels sprouts have a great flavor and can be very versatile. I’m obsessed with them so you’ll probably be seeing them alot around here. We love to hear from you so please leave a comment, rate our recipe, Pin our recipe or find us on Facebook.
I would like to give a shout out to my wonderful husband and cohort Mick. Today is his birthday! Happy Birthday Darling!
- For the salad:
- 1pound of Brussels Sprouts, shaved
- 1 large head of iceberg, cored and chopped
- 8 strips of cooked bacon, chopped
- 2 oz. of blue cheese, crumbled
- 1 container cherry tomatoes, quarter
- 1 avocado, sliced
- 4 hard boiled eggs, peeled and sliced
- 1 pound of shrimp, peeled and deveined
- 1 tbsp EV00
- salt and pepper, taste
- ¼ tsp garlic powder
- ¼ tsp hungarian smoked paprika
- For the dressing:
- ¼ cup red wine vinegar
- 1 tsp dijon
- 1 tsp brown sugar
- salt and pepper, to taste
- juice from half of lemon
- ¼ tsp Worcestershire
- 1 clove of garlic
- ¼ tsp thyme
- ¾ cup EVOO
- Sprinkle the shrimp with the EVOO, salt, pepper, garlic powder and paprika. Toss and set aside while you make the dressing.
- To make the dressing, place all ingredients in a blender or food processor and process until a uniform dressing is made.
- Heat a medium-sized skillet over medium high heat, add shrimp and cook, turning occasionally until the shrimp are pink and opaque about 5 minutes.
- On a large platter combine brussels sprout shavings and iceberg. In neat rows, arrange the blue cheese, egg, bacon, avocado, tomatoes and shrimp. Drizzle with the dressings and sprinkle with fresh cracked pepper.