Brussels Sprout Salad
2 tsp. coarse ground Dijon mustard
¼ cup champagne vinegar
Juice of ½ lemon
½ tsp. Fleur de Sel Sea Salt
1 Tbsp. Shallots – Chopped
2 tsp. Sumac
¾ cup Extra Virgin Olive Oil
1 lb sliced Brussels sprouts
¼ cup dried cranberries
¼ cup coarsely chopped pistachios
½ cup freshly grated parmesan cheese
Florida Sunshine Spice Blend (several grinds)
IN a bowl, whisk together Dijon mustard, champagne vinegar, lemon juice, Fleur de Sel Sea Salt, Shallots - Chopped, and Sumac.
WHISK in Extra Virgin Olive Oil.
STORE covered in refrigerator for at least 30 mins. All dressing may not be necessary.
WASH Brussels sprouts thoroughly. Holding in a bowl of cool tap water for 10-15 mins. helps hydrate. Using a sharp knife, hold the stem ends and cut them crosswise into slices.
TOSS sliced Brussels sprouts with dressing. Add dried cranberries, chopped pistachios, and grated parmesan. At serving time, add several grinds of Florida Sunshine Spice Blend.
Any leftovers can be refrigerated and stored in a covered container.
WHISK in Extra Virgin Olive Oil.
STORE covered in refrigerator for at least 30 mins. All dressing may not be necessary.
WASH Brussels sprouts thoroughly. Holding in a bowl of cool tap water for 10-15 mins. helps hydrate. Using a sharp knife, hold the stem ends and cut them crosswise into slices.
TOSS sliced Brussels sprouts with dressing. Add dried cranberries, chopped pistachios, and grated parmesan. At serving time, add several grinds of Florida Sunshine Spice Blend.
Any leftovers can be refrigerated and stored in a covered container.