Shaved Brussels Sprouts Salad with Blood Orange Vinaigrette (& game day)

Thoughts While Watching The Super Bowl:

Pink is flawless.

Heh. I ordered a Philly. Didn’t even mean to.

Tom Brady looks like a middle schooler with that haircut.

Do the helmets normally come off that easily?

*sharp inhale* Almost!

Why does JT look like some hipster from San Souci?

This wine is delicious.

Senorita, I feel for you. (Feel for youuuuuu.)

Wait. That was the quarterback who caught that? Cool!

I ate, I drank, I laughed with friends. All in all, a solid Sunday regardless of whoever won the Big Game. But now we’re back on that Monday grind and need to enjoy a big ol’ salad to celebrate the last of winter citrus and the end of Buffalo Chicken Dip/Football season.

Shaved Brussels Sprouts Salad with Blood Orange Vinaigrette

1 head of romaine lettuce, chopped

1 pound of Brussels Sprouts, cleaned and shaved*

Pomegranate arils

Freshly grated asiago cheese

Blood Orange Vinaigrette, recipe follows

Combine all ingredients in large salad bowl and drizzle with dressing. Serve immediately.

Blood Orange Vinaigrette

1 blood orange, zest and juiced

1 tsp. minced garlic

1 tsp. honey

1 TBSP. apple cider vinegar

1 tsp. whole grain mustard

½ cup extra-virgin olive oil

salt and pepper, to taste

Combine all ingredients in a food processor, blender, or Ninja and blend until smooth.

*I shave my Brussels using a really sharp knife but a kitchen mandolin can make the process quicker provided you are careful as can be.

*dressing adapted from Wonky Wonderful