BRUSSELS SPROUT SALAD
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MAKES 4 SERVINGS
Tea-poached raisins: ½ cup golden raisins 2 tea bags (Lipton works best) 2 tablespoons champagne vinegar Salad: 1 pound Brussels sprouts ½ cup tea-poached raisins (recipe above) ½ cup toasted or smoked almonds, chopped in half Juice of 1 lemon 3 tablespoons extra virgin olive oil Salt and pepper, to taste
For salad: Use a Japanese-style mandolin or sharp knife to julienne the sprouts. In large bowl, combine tea-poached raisins, almonds and Brussels sprouts; mix thoroughly. Dress with lemon juice, olive oil, salt and pepper.
Grass Fed
