Brussels Spouts Salad

I regret to report that as careful as we were to take precautions against it, Covid 19 has officially hit the Davis house.  😩 Not to worry though - we're all okay.  The virus was very selective in the family members that it chose to inflict.  Nonetheless, we tested, we quarantined and we cleaned and sanitized - everything we own. 😷

​In an attempt to stay one step of any weird Covid symptoms, throughout our quarantine I also performed daily sensory testing on my poor symptomatic family member.  😬🤣 Can you blame me?  I rely on the input of my family to taste test all my food experiments.  Let's forget about the fact that this Covid positive family member could lose their sense of smell or taste - I need a food taster. 😅😅😅

I could have filled my house with the intoxicating aroma of fresh apple pie to test my family's sense of smell but instead, I chose to fill my house with the distinctive smell of brussels sprouts.  😂 Brussels Sprouts was an unconventional choice but... in my defense, it worked.  The pungent smell of brussels sprouts was immediately detected by Covid positive family member. 😂 And while I was thrilled to know that we all still had our sense of smell, I don't recommend filling your home with brussels sprouts smells if you're going to be quarantined inside for several days in a row. 😬
​
Have I completely turned you off of brussels sprouts yet?  Stick with me.  In a surprising turn of events, the family member who was somewhat offended by the strong odor of simmering brussels sprouts, actually agreed to taste them.  🤷🏻‍♀️ And to my utter amazement - she liked them!!  I knew that I would love this vegetable salad but I never dreamed that my family would take more than a single bite.  I'm happy to report that with our sense of smell and taste fully intact, we all ate a giant helping of this brussels sprouts salad.  

Brussels Sprouts Salad
4 slices bacon
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound brussels sprouts, sliced thin
15 ounce can chick peas, rinsed
​1/4 cup chicken broth
1/4 teaspoon red pepper flakes
​2 Tablespoons lemon juice
​2 Tablespoons Parmesan cheese

Cook bacon in skillet until crispy.

Transfer bacon to a paper towel lined plate.  Chop bacon.

Add brussels sprouts, chick peas, pepper flakes, chopped bacon, salt and pepper.

Pour in chicken broth and bring to a simmer. 

Reduce heat, cover and simmer 6-8 minutes.   Stir lemon juice into pan.

---

Sprinkle with Parmesan and serve.

​Ciao!

Click here for a printable version of this recipe