2 cups Brussels sprout leaves (picked from about 12 sprouts)
2 tablespoon extra virgin olive oil, divided (good quality a must for high-heat cooking)
1/4 cup dried cranberries
3 cups leafy lettuce, torn
1 cup cooked barley (cook according to package directions)
1/4 Cup Parmesan cheese shavings
For the dressing:
1 teaspoon lemon zest
1 lemon, juice freshly squeezed (from above zested lemon)
2 tablespoon chives, fresh, chopped
1 teaspoon Dijon
6 turns freshly cracked black pepper
1/8 teaspoon sea salt
2 tablespoon extra virgin olive oil
Heat a skillet over high heat. Working in batches, add one tablespoon oil and a couple handfuls of leaves and cook, tossing occasionally, until charred in places and tender-crisp, about five minutes. Transfer to a plate and set aside. Repeat until all leaves are toasted.
To a large bowl add the charred Brussels sprout leaves, dried cranberries, lettuce, and barley.
To make the dressing, whisk all ingredients together or shake in a mason jar until combined.
Right before serving, pour the dressing over the salad ingredients in the bowl and toss to dress. Transfer to a serving platter or bowl (if so doing), garnish with Parmesan shavings, and serve immediately.