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Kitchen Notebook

December 20, 2018

Brussels Sprouts Salad with Meyer Lemon Vinaigrette

30 Mins

Serves 2

  • ½ lb Brussels Sprouts
  • 2-4 Tbsp Dill Fronds, picked off the 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 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. Discard any outer leaves that are yellow or brown. Start pulling the layers; and 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, either save those little nubs for cooking or chop them finely and add to the salad. This salad tastes great with lots of dill, so we suggest using four tablespoons of dill fronds, but you can use less. Leave the fronds whole or chop them.

Zest and juice the Meyer lemon. Whisk the 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 in the salad.

30 Mins Recipe Veg

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30 Mins Recipe Veg

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