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04d5ec49 b01e 40ce 81a8 f05948e586d4  2016 04 01 23 37 48
Oaktowngirl
Oaktowngirl

One of my fav raw salads-thinly slice Brussel sprouts (either using a sharp knife or food processor), set aside. Make a Meyer lemon, olive oil, Dijon mustard, minced garlic, salt and pepper dressing and add to sprouts. Let sit 30 minutes to soften. Add shave pecorino cheese and toasted pine nuts. Great room temperature, but does not keep well, so eat up!!