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!