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Print this Recipe    Brussels Sprouts

Brussels Sprouts Salad with Lemon-Thyme Vinaigrette
Serves 12

3 pounds fresh brussels sprouts, ends trimmed, halved through stem
1/4 cup fresh lemon juice
1 tbsp plus 1 tsp Dijon mustard
1 cup olive oil
1 tbsp chopped fresh thyme or 1 tsp dried
6 heads Belgian endive, cut into 1-1/2 inch pieces
1 large head radicchio, cut into 1-1/2 inch pieces

Cook brussels sprouts in a large pot of boiling salted water until
just tender, about 8 minutes. Drain. Rinse with cold water and
drain well. Transfer to medium bowl. Combine lemon juice and
mustard in small bowl. Gradually whisk in oil. Add thyme. Season
to taste with salt and pepper. (Can be prepared 1 day ahead.
Cover brussels sprouts and dressing separately and refrigerate.
Bring to room temperature before continuing.)

Combine endive and radicchio on platter or in large shallow bowl.
Toss with enough dressing to coat ligthly. Mix brussels sprouts
with remaining dressing. Mound atop salad and serve.

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