This recipe is mostly following the “raw and roasted caesar brussels sprouts” from the book Salad Freak but I made a few changes.
Shredded Brussels sprouts, half get roasted in the oven with walnuts and half remain raw. The dressing is made from lemon juice and lemon zest, mustard, plain greek yogurt, EVOO, and anchovies- all blitzed in a blender. I added cooked farro to the base, then avocado and sliced apple before serving.
AcceptableLine963
That looks really good! I might finally be able to eat the anchovies I bought on a whim and found out that it’s way too fishy tasting for me.
2 Comments
This recipe is mostly following the “raw and roasted caesar brussels sprouts” from the book Salad Freak but I made a few changes.
Shredded Brussels sprouts, half get roasted in the oven with walnuts and half remain raw. The dressing is made from lemon juice and lemon zest, mustard, plain greek yogurt, EVOO, and anchovies- all blitzed in a blender. I added cooked farro to the base, then avocado and sliced apple before serving.
That looks really good! I might finally be able to eat the anchovies I bought on a whim and found out that it’s way too fishy tasting for me.