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This is a great light lunch or side dish. The Brussels sprouts get salty and tangy from the olive and lemon, then crispy and caramelized on the bottom. Mix in the little bit of fat from the egg yolk, and wow is this delicious.
Some people leave enough room at the top so you can shake the jar, but we like to empty it into a bowl and toss. You can make salads a few days ahead, but if you’re including cheese, proteins, or soft fruits and vegetables, it’s best to add them to the top of the jar on the day you’ll eat...