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Brussels Sprout Salad with Tomatoes, Pine Nuts, and Meyer Lemon – March 2017

The spring season has been with us for some time this mild winter. Roasted Brussels Sprouts are a favorite during the Fall and Winter Holidays. Here is a recipe that utilizes our little green friends from Brussels in a raw, light and bright preparation that is just as delicious as roasting them. If you cannot source Meyer Lemons use the juice and zest combination of a Clementine and a Lemon. Give it a try and let me know your results and feedback at
– Chef Vahé

• 3T Extra Virgin Olive Oil
• 2T Meyer Lemon Juice
• Zest of 2 Meyer Lemons
• 1 small shallot, minced
• 1T Dijon Mustard
• Kosher salt and pepper
• 1 pound Brussels sprouts trimmed, halved and sliced very thin
• 2 oz Pine Nuts toasted
• 12 Organic Grape Tomatoes halved
• Organic Italian Long Leaf Parsley, chopped fine to taste and sprigs for garnish.

Whisk Olive oil, Meyer Lemon juice, shallot, Dijon mustard, and 1t salt together in large bowl. Add Brussels sprouts and toss to coat. Let salad sit for at least 30 minutes up to 3 hours. Stir pine nuts and parsley into salad and season with salt and pepper to taste. Add halved grape tomatoes and garnish with parsley sprigs. Enjoy!

by Chef Vahé    March 2017

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