Brussels Sprouts Recipe
arugula | frisée | chèvre | red onion | yuzu-basil vinaigrette | sunflower seeds
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Ingredients
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Salad Base
Yuzu-Basil Vinaigrette
Method
Salad Preparation
- 1
Prepare Brussels Sprouts
Trim the ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Cut each sprout in half lengthwise.
- 2
- 3
Prepare Greens
In a large bowl, combine the arugula and frisée. Thinly slice the red onion and add it to the bowl.
- 4
Add Sautéed Brussels Sprouts
Once the Brussels sprouts are cooked, let them cool for a few minutes before adding them to the bowl of greens. Gently toss to combine.
- 5
Add Chèvre and Sunflower Seeds
Crumble the chèvre cheese over the salad and sprinkle the sunflower seeds on top.
Yuzu-Basil Vinaigrette Preparation
- 6
Make the Vinaigrette
In a small bowl, whisk together the yuzu juice, olive oil, chopped basil leaves, honey, salt, and black pepper until fully combined.
- 7
Dress the Salad
Drizzle the yuzu-basil vinaigrette over the salad just before serving. Toss gently to ensure everything is coated.