Brussels Sprouts Salad with Gribiche
- Level: Easy
- Yield: 4 servings
- Total: 25 min
- Active: 10 min
Directions
- Whisk together 1 tablespoon each Dijon mustard and capers, 2 tablespoons white wine vinegar, 4 teaspoons sweet relish and 1/4 cup olive oil in a large bowl. Fold in 1/2 cup finely chopped parsley and 2 finely chopped hard-boiled eggs. Add 10 ounces shredded brussels sprouts (about 5 cups) and toss to fully coat. Season with salt and pepper; let stand 10 to 15 minutes at room temperature to soften slightly.