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Kitchen Notebook

November 29, 2017

Brussels Sprouts Salad with Meyer Lemon Vinaigrette

30 Mins

Serves 2

 


  • ½ lb Brussels Sprouts
  • 2 Tbsp Fennel Fronds, chopped
  • 3 Tbsp Lemon Juice
  • 1 tsp Lemon Zest
  • 4 Tbsp Olive Oil
  • Salt & Pepper
  • 2 Slices of Bread, toasted (optional)

This winter we’ve come to love eating brussels sprouts raw. The leaves are tender and they have a nice sweet taste. This method – where you separate all the leaves from each sprout – is time intensive but results in a very fun salad. To prep the sprouts, give them a quick rinse. Then cut the bottom off each sprout. Discard any outer leaves that are yellow or brown. Start pulling the layers off the sprout. Trim a bit more off the bottom to free more leaves. You’ll reach a point with each sprout where it’s tough to get the leaves apart. At that point, you can save those little nubs for cooking, or chop them finely and add to the salad. Whisk together the lemon juice, lemon zest olive oil and salt and pepper. Toss the brussels with fennel fronds, croutons if using and the dressing.


30 Mins Fall salad Veg

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30 Mins Fall salad Veg


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