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Cavoletti Salad
Serves 2 servings
Ingredients
¼ cup lemon juice
¼ cup preserved lemon, finely chopped
1 tablespoon Dijon mustard
4 tablespoons chopped shallots
2 teaspoons thyme, finely chopped
1½ cups extra virgin olive oil
Salt and pepper to taste
12 Brussels sprouts
Shaved 1 ounce candied pecans
1 hard-boiled egg, thinly sliced (discard yolk) ¼ cup Grana Padano cheese, finely shaved
¼ cup preserved lemon, finely chopped
1 tablespoon Dijon mustard
4 tablespoons chopped shallots
2 teaspoons thyme, finely chopped
1½ cups extra virgin olive oil
Salt and pepper to taste
12 Brussels sprouts
Shaved 1 ounce candied pecans
1 hard-boiled egg, thinly sliced (discard yolk) ¼ cup Grana Padano cheese, finely shaved
Instructions
To prepare dressing, combine lemon juice, lemon, mustard, shallots, thyme, oil, salt and pepper in a bowl. Mix brussels sprouts and pecans lightly with dressing. Add egg shavings. Shave Grana Padano on top.
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