Tangy Brussels Sprouts Salad

Tangy Brussels Sprouts Salad

• 3 cups of raw Brussels sprouts- sliced

• 2 eggs

• 1/4 cup chopped Marcona almonds

• 1/4 cup goat cheese (more if you’re a cheese lover, but who isn’t?)

• 1-2 tablespoon finely chopped shallot (depending on your preference of raw shallot)

• 1/2 cup tablespoons fresh peas

• 2 lemons

• 1/2 cup olive oil

• 1 tablespoon Dijon mustard

• 2 teaspoons EJ Co. Signature Spice

• White vinegar

• Pickling spices

• Pinch of White sugar

• Salt and Pepper

1. First, hard boil the eggs. Let them cool and then peel them. Place them in a bowl with white vinegar (enough to cover), a pinch of white sugar, and 1/2 teaspoon salt. Cover and put that in the refrigerator for at least 1 hour.

2. Next, mandolin or slice the Brussels sprouts so they are thinly shaved. Once all Brussels sprouts have been sliced, quickly blanch them in salted water for about 45 seconds. You still want them to be bright green and have bite, but not chewy.

3. Take the Brussels sprouts out of the boiling water and immediately immerse them in an ice bath. Then blanch 1/2 cup of fresh peas in the boiling water for 2-3 minutes. Add the peas to the ice bath for few minutes then transfer the Brussels sprouts and peas into a salad spinner to dry or dry by patting with paper towels. Then move to bowl for mixing and set aside.

Now time to make the dressing!

1. In a small mixing bowl, whisk together the zest of 2 lemons, 1 tablespoon of Dijon mustard, the juice of 1 lemon, ½ cup of olive oil, 2 teaspoons Emily Jilg Co. Signature Spice and salt and pepper to taste. Set aside at room temp.

2. Toast the Marcona almonds in a dry pan over medium heat. These go from toasted to burned very quickly so watch them carefully. As soon as you begin to smell their aroma, take them off the heat and out of them pan. Roughly chop and add to the Brussels sprouts and peas bowl.

3. Add and the crumbled goat cheese to the bowl. Lastly take the quick pickled eggs out of the pickling liquid and gently sieve it into the bowl (I use a micro plane but you can also finely dice). Once all ingredients are in, dress the salad and toss. Serve immediately and enjoy!

~with love + salt ~ enjoy!