St. Patrick’s Day After Salad

St. Patrick’s Day After Salad courtesy Scott Dolich at The Bent Brick

Serves 4 people for Lunch

4 ea 8 minute eggs boiled, peeled and chopped

8 oz Cooked and shredded corned beef

4 loose cups Brussels Sprouts leaves, washed

4C Poached new potatoes cut in half

1/3c Sauerkraut vinaigrette (see below)


Method:

1.  Mix all ingredients in a bowl and season to taste with salt and pepper


Sauerkraut Vinaigrette:

1/2C Sauerkraut

1/2C Sauerkraut juice

2T Whole grain mustard

1ea Egg yolk

1 clove Peeled garlic

1T Lemon Juice

1C Olive oil


Method:

1.  Put all ingredients except oil in a blender and blend on high for 5 seconds.  While the blender is running, slowly pour the oil into the blender to emulsify. 

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