• ½ lb Brussels Sprouts
• 2-4 Tbsp Dill Fronds, picked off stem
• 1 Meyer Lemon
• 4 Tbsp Olive Oil
• Sea Salt

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 leaves from each sprout – is time intensive, but results in a very fun salad. To prep sprouts, give them a quick rinse. Then cut bottoms off each. Discard any outer leaves that are yellow or brown. Start pulling off layers; and trim a bit more off bottom to free more leaves. You’ll reach a point with each sprout where it’s tough to get leaves apart. Either save those little nubs for cooking or chop finely and add. This salad tastes great with lots of dill, so we suggest using four tablespoons of fronds, but you can use less. Leave fronds whole or chop them.

Zest and juice Meyer lemon. Whisk dill with lemon zest, juice, olive oil, sea salt, and pepper. Pour over Brussels, toss, and serve.

Note: If you have day-old bread on hand, cut into cubes, toast for croutons, and toss into salad.