Brussel Sprout Broccoli Salad. Web for the salad: Web place the broccoli florets and brussels sprouts on a rimmed baking sheet, spreading them out to be an even layer.
(500 g) brussels sprouts, thinly sliced 1 or 2 heads broccoli, cut into very small florets 1/2 red onion, finely sliced 1/2 cup (250 ml) walnut oil 1/4 cup (60 ml) balsamic vinegar zest. Add the quarter cup of olive oil and sprinkle with one teaspoon salt. Web serves 6 to 8: 4 tablespoons of olive oil juice from 2 lemons (about 7 tablespoons) juice from 1/2 orange (about 2 tablespoons) 1 teaspoon dijon mustard 1 tablespoon finely minced. Web ingredients for the dressing: Web for the salad: Web place the broccoli florets and brussels sprouts on a rimmed baking sheet, spreading them out to be an even layer. 12 ounces raw broccoli florets, finely chopped 12 ounces raw brussels sprouts, shredded 1/2 cup shredded carrots 1/2 cup finely diced red onion, soaked in a small bowl of cold.
4 tablespoons of olive oil juice from 2 lemons (about 7 tablespoons) juice from 1/2 orange (about 2 tablespoons) 1 teaspoon dijon mustard 1 tablespoon finely minced. 4 tablespoons of olive oil juice from 2 lemons (about 7 tablespoons) juice from 1/2 orange (about 2 tablespoons) 1 teaspoon dijon mustard 1 tablespoon finely minced. Web place the broccoli florets and brussels sprouts on a rimmed baking sheet, spreading them out to be an even layer. Web for the salad: 12 ounces raw broccoli florets, finely chopped 12 ounces raw brussels sprouts, shredded 1/2 cup shredded carrots 1/2 cup finely diced red onion, soaked in a small bowl of cold. Web serves 6 to 8: Add the quarter cup of olive oil and sprinkle with one teaspoon salt. Web ingredients for the dressing: (500 g) brussels sprouts, thinly sliced 1 or 2 heads broccoli, cut into very small florets 1/2 red onion, finely sliced 1/2 cup (250 ml) walnut oil 1/4 cup (60 ml) balsamic vinegar zest.
