15 Brussels sprout
1 green apple
2 anchovies
1/2 cup of grated Pecorino cheese
8 dates
Half of a lemon
1/2 cup of olive oil
1/3 cup of feta
Handful of pecans
3 tbsp of tahini
1 tbsp maple syrup
2 shakes of cayenne
2 garlic cloves
2 tbsp Greek yogurt
Salt and pepper to taste
Thinly slice the raw Brussels sprouts so they
look shaved and add to bowl
Matchstick-cut the green apple and add to bowl
De-pit the dates and cut into quarters, add
to bowl.
Put pressure on knife to break the pecans into
smaller pieces and add to bowl Add feta to bowl
Cut anchovies and use a spoon on cutting board
to smooth them out into a paste. Add a splash
of olive oil to help with this then scrape into
separate bowl and add a little bit more olive oil
and a squeeze of lemon
Add tahini, maple syrup, chopped garlic,
cayenne, salt, and pepper to bowl. Mix well and
add a dollop or 2 (about 2 tbsp) of Greek yogurt
and mix. To thin out the dressing add a splash
of water.
Pour dressing over salad and mix
Add salt and pepper to taste.
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