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Liquid Farm


Jeff's Brussels Sprouts Salad


Brussels Sprouts (shaved on a mandoline)  3-4 per person
Romaine Lettuce (julienne) 1 large head
Dijon Mustard 1 tbsp
Red Wine Vinegar (or sherry vinegar) 1.5 tbsp
Fresh Lemon Juice 1 tbsp
Balsamic Vinegar (optional, but Jeff prefers) 1/2 tbsp
Extra Virgin Olive Oil 1/4 cup
Fresh ground black pepper to taste
Large shallot (fine dice) 1 ea
Toasted Walnuts 1/2 cup
Shaved Parmesan Cheese 1/2 cup


1. In a small bowl, combine mustard, vinegar, lemon juice, shallot, and pepper. Mix to combine. Slowly add the olive oil, vigorously whisking, until the dressing is well emulsified. Season with salt and pepper to your taste. Remember, at this point the dressing is going to seem very tart or acidic. Let dressing rest while preparing the rest of the salad.

2. Combine brussels sprouts and romaine with the dressing. Toss to coat and adjust seasoning as needed. If the salad seems dry, just add more olive oil.

3. Right before service, toss in the toasted walnuts and top the salad with the shaved parmesan. Enjoy!