Shredded Brussel Sprouts Salad
We usually think of brussels as being a fall and winter food, usually roasted or braised — kind of dense and heavy. I was delighted to develop a fresh late winter/early spring use for these wonderful veggies. I just love the tangy mustard, lemon flavor! The salt and acid work on the tough sprouts to make them softer and more tender. This is a super side dish in place of a salad or raw veggie. 3 tbs olive oil 1 large lemon, juiced 1 tbs dijon mustard 1/2 tsp salt 1/2 tsp pepper 1 tbs white wine vinegar 1 lb brussel sprouts 1/4 cup sliced almonds Trim the ends off of the brussel sprouts. Using a kitchen vegetable slicer, or a sharp knife cut the brussels into thin slices. Place in a large bowl and toss in almonds. Mix the remaining ingredients into a lidded jar, and shake until well blended. Drizzle the dressing over the brussels, and enjoy! Add more salt or pepper if desired.
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Illustration by Beth Sworobuk