Norma's Brussel Sprouts

by Foody

I loved the fact that when Norma contributed this salad to lunch, she respected my diet (no raw veggies) with compassion and creativity. Adapted from "The Union Square Cafe Cookbook."


  • 1 lb sprouts
  • 1 tbs olive oil
  • 1 tbs butter
  • 1 clove garlic smashed
  • juice of 1/2 Meyer lemon
  • (grated lemon zest)


  • Garnish with additional lemon zest. Serves 5.
  • Trim and slice sprouts in half lengthwise. Thinly slice them across width with thinner slices near the stem.
  • Add them to the bowl of lemon juice and toss, separating the leaves. At this point, the salad can be refrigerated for up to 3 hrs.
  • Heat oil and butter in a large skillet with the garlic and saute the sprouts, stirring often until they are wilted but still bright and crisp, about 4 minutes.
  • Season spariingly with lemon-pepper or Maldon sea salt. Stir and cook 1 more minute. Remove from heat and stir in the lemon zest.