After the Derby/Cinco de Mayo, I am craving some fresh vegetables. So many pretty things are starting to appear in the market and I couldn’t be more excited to experiment with some unfamiliar produce. This recipe all started when I came across super fresh brussels sprouts at Lucy’s Market and gorgeous radishes and young mustard greens at Whole Foods. I have wanted to experiment with using brussels sprouts in a raw salad for a while now, especially after seeing this Brussels Sprouts and Avocado Salad from Love and Lemons, who is a continual source of inspiration for me. Then, when I got home and tasted the mustard greens, they had a slightly spicy flavor to them. The idea of tossing all of these fresh ingredients together in a lemony, tangy dressing sounded refreshing and delicious to me.
This lemon dijon vinaigrette is a recipe from Garden and Gun that I clipped from the August/September 2013 issue. And despite being dubbed a hoarder by my family members, I’m very glad that I held on to this recipe because it is GOOD. I was really impressed by how much flavor it packs. The shallots and fresh herbs really give it that zip that will sing when combined with fresh spring vegetables. I was all prepared to shave some parmesan cheese over this salad (which you could totally do) or add some honey to the dressing, but nope. It doesn’t need it. Just dress the brussels sprouts and greens and let it soak up all those flavors for a little bit. I halved the dressing recipe when I made it, but then I instantly regretted that I didn’t have more left over. Turns out you can use this for a marinade for fish or store it in the refrigerator for future use. Next time, I’m making the full amount for sure!
Shaved Brussels Sprout, Mustard Green and Radish Salad with Lemon Dijon Vinaigrette
What You’ll Need:
For the Salad:
2 cups shaved brussels sprouts
6 or 7 radishes, sliced thinly
1 cup mustard greens, separated from the stem and sliced thinly
For the Dressing:
1/2 cup plus 2 tbsp. fresh lemon juice
1/4 cup Dijon mustard
1 cup extra virgin olive oil
2 tbsp. shallots, finely chopped
2 tbsp. fresh parsley, finely chopped
1/2 tsp fresh thyme, finely chopped
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
What You’ll Do:
Whisk together lemon juice, mustard and olive oil. Add shallots, herbs and salt and pepper. Combine brussels sprouts and mustard greens in a large salad bowl. Lightly dress salad about 30 minutes prior to serving to allow greens to soften. Add radishes directly prior to serving. If desired, shave some parmesan cheese over the top. Serves 4 as an appetizer. You could also serve 2 as a main course, with some type of protein on top.
A few notes ~ The original recipe for the dressing calls for 1/2 cup of olive oil and 1/2 cup of extra virgin olive oil. I only had extra virgin olive oil and it worked fine for the full amount. Also, you can use a mandoline to shave the brussels sprouts, but I honestly found it easier to do it with a sharp knife. If you don’t see mustard greens, then I am confident that arugula would perform well here because of its peppery flavor.
Clearly, my fellow bloggers have healthy, spring vegetable eating on the brain, because I have spied some mighty delicious looking recipes in the past few days. I highly recommend bookmarking these and trying one out depending on what you find in the market!
Spring Vegetable Stir Fry with Lemon Ginger Sauce from Two Peas and Their Pod.
Fresh Spinach Soup with Minted Pea and Cilantro from Blogging Over Thyme.
Roasted Asparagus and Goat Cheese Frittata from the Lemon Bowl.
Easy Roasted Carrots with Mint Lemon Dressing from White on Rice Couple.
Fiddlehead and Tomato Salad with Pecorino from A Thought For Food.