Cauliflower And Brussels Sprouts In Lemon-Mayonnaise Dressing


Serves: 8
Total Calories: 428

Ingredients

1 1/2 pounds cauliflower separated into flowerets
1 pound brussels sprouts fresh Brussels sprouts, cleaned and trimmed, or 2 10 1/2 -ounce packages frozen Brussels sprouts
Lemon Mayonnaise Dressing (see below)
Romaine lettuce leaves
Thin lemon slices
2 eggs hard-cooked, sieved
Paprika
Lemon-Mayonnaise Dressing:
2 eggs yolk
3 tablespoons lemon juice fresh
2 teaspoons Dijon style mustard
1/2 teaspoon salt
Few drops of hot pepper sauce
3/4 cup olive oil
3/4 cup vegetable oil
* See note below.

Directions:

* Place yolks, lemon juice, mustard, salt and hot pepper sauce in blender container or food processor bowl cover. Blend or process until smooth. With machine running, slowly add combined oils in a very thin stream until thickened. Check for seasoning. This will be a rather sharp mayonnaise. Cook cauliflower in 1 inch boiling salted water over high heat for 2 minutes. Reduce heat to a simmer and cook 5 minutes or until crisp-tender drain and place in a bowl. Repeat with fresh Brussels sprouts or cook frozen sprouts according to package directions add to bowl with cauliflower. Cool vegetables. When room temperature, combine with the following dressing. Arrange on romaine lettuce, garnish with lemon, sprinkle with eggs and dust with paprika.

Nutritional Facts:

Serves: 8
Total Calories: 428
Calories from Fat: 374

This Cauliflower And Brussels Sprouts In Lemon-Mayonnaise Dressing recipe is from the Salads for All Seasons Cookbook. Download this Cookbook today.


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