They've been cultivated since the 16th century, and these tiny cabbage heads are still going strong. The latest incarnation? Eating them raw in place of kale and romaine in dishes like this take on Caesar salad.
- Prep time 10 minutes
- Total time 10 minutes
- Portion size 4 servings
Ingredients
Method
In large bowl, stir together dressing, lemon zest and lemon juice. Add brussels sprouts, spinach, Parmesan, pine nuts, capers and pepper; toss to mix. Divide among bowls; top with croutons (if using) and more Parmesan, if desired.
Test Kitchen Tip: Use a food processor to shred the Brussels sprouts.
Nutritional facts Per serving: about
- Fibre 5 g
- Sodium 742 mg
- Sugars 4 g
- Protein 7 g
- Calories 329
- Total fat 30 g
- Potassium 498 mg
- Cholesterol 19 mg
- Saturated fat 5 g
- Total carbohydrate 13 g
