Sunday, March 23, 2014

Brussel Sprout Salad with Lemon Dijon Vinaigrette







It's more economical to buy brussel sprouts on the stalk, put them in water and they will last for a few weeks and might even grow!










LEMON DIJON VINAIGRETTE

4 Tb Olive Oil
2 Tb Dijon Mustard
1 tsp Mayonnaise
1 tsp Red Onion, minced
1 small clove garlic, peeled and minced
Zest and juice from 1 Lemon (about 3 Tb of fresh lemon juice)
Salt and Pepper as needed

Mix all ingredients in a jar or container with a tight fitting lid.  Shake well and taste.  The dressing should be tart and strong for assertive flavored greens.  If using a salty cheese like Feta, don't add salt to the dressing.
Chill until ready to use.

BRUSSEL SPROUT SALAD

1 pound Fresh Brussel Sprouts or a mix of assertive greens, sliced thin, about 3 Cups of sliced greens

1/4 C strong and hard cheese, crumbled or grated (Feta, Pecorino Romano, Blue, etc)
1/4 C dried cranberries or sliced dried tomatoes
1/4 C toasted nuts or seeds, slightly crushed

In a medium bowl toss the greens and about 3 Tb of the dressing.  Greens should be nicely coated but not dripping since the dressing is tart and garlicky.  Add the cheese, dried fruit or dried tomatoes and toasted nuts or seeds and toss.

Taste.

Add salt and pepper if needed or a bit more dressing.