Brussels Sprout Salad

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Brussels Sprout Salad

 

3 tbsps. lemon juice, divided

1 1/2 cups sliced Jerusalem artichokes or carrots

1 large celeriac, peeled, cut into bite-sized pieces

4 small leeks, white part only, chopped

1 lb. Brussels sprouts, trimmed

3 tbsps. olive oil

1 tbsp. fresh grated lemon zest (optional)

salt and pepper

2 tbsps. chopped parsley

 

Combine 1 tbsp. of the lemon juice and 3 cups of water in medium bowl Add

Jerusalem artichoke and celeriac; cover and chill until it istime to dress

salad. Cook leeks in 1 inch of boiling water until tender but not slimy, about 5

minutes. Drain, saving the water. Bring water back to boil; steam Brussels

sprouts over it until tender-crisp, 8 to 10 minutes. Place leeks and Brussels

sprouts in serving bowl. Drain and add Jerusalem artichokes and celeriac to

bowl. Toss with olive oil, remaining 2 tbsps. lemon juice, lemon zest, and salt

and pepper to taste. Cover and chill about 1 hour. Garnish with parsley.

Yields 4 servings.

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