• Liz Talley - Urban Graze

Brussels Sprouts and Red Onion Salad

4” pc. day-old baguette

Olive oil

2 small cloves garlic, cut in half

1/4 c. + thin red onion slivers

2 Tbsp. lemon juice

8 oz. Brussels sprouts, trimmed

2 Tbsp. snipped, fresh parsley (or carrot tops), optional

2-3 Tbsp. shredded parmesan cheese, optional

Salt and pepper

Preheat oven to 375.

Slice the baguette in half lengthwise, open and brush the cut sides with olive oil. Season with salt and pepper and bake until golden, about 8-10 minutes. Remove from oven and immediately rub with one of the cut garlic.

Cool, tear into bite sized pieces, and set aside in a large bowl.

Saute the red onion and garlic in 2 tsp. olive oil, until soft and fragrant. Season with a little salt and pepper. Remove skillet from stove and take the garlic halves out.

While the skillet is still warm, add lemon juice and 1½ Tbsp. olive oil, stirring with the onions. Set aside.

Thinly slice or shred the Brussels sprouts and add to the bread bowl along with the onion mixture and parsley and parmesan if using. Toss well. Season to your taste with salt and pepper.

Recipe created or adapted by Liz Talley, Urban Graze

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