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Service
for 2
10 Brussel Sprouts
2 T. chives and tarragon finely chopped
1 avocado removed from skin and sliced
4 T. Dijon mustard vinaigrette (see below)
1 cup mixed greens
1 T olive oil
The following dish can be used
as a first course or to accompany a main course
such as a roasted chicken or broiled fish.
Method:
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Blanch for 5-6
minutes in boiling salted water. Refresh
in cold water to keep the color. |
Refresh the brussel sprouts in
cold water to keep their color, then cut each
in half. Sauté lightly bottom side down
till the desired texture is attained.
Mustard Vinaigrette
3 T olive oil
1 T Sherry Vinegar
1 T. Dijon Mustard
Assembly:
Coat the mixed greens with a T.
of mustard vinaigrette then divide the greens
between each plate. Place the brussel sprouts
and avocado slices on top of the greens, add
the remaining mustard vinaigrette and garnish
with freshly cut herbs.
SEE ALSO:
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