My favorite way to eat raw Brussels sprouts is shredded with some kind of citrus vinaigrette. I took that one step further and made a lemon vinaigrette with olive oil that I infused with chili flakes. To make this salad meal-worthy, I added some homemade croutons and a poached egg. You could definitely reduce the amount of croutons or omit them if you’re making this a side salad.

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