Mixed all ingredients, chill and serve.
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Working beside Chef Michael Flynn has taught me a deal about the complexity of flavor that can be found within a simple recipe. One such example is this delicious and refreshing salad that has become the hit of every barbecue and backyard party I attend. I enjoy watching the bowl get passed around beneath raised eyebrows and curious stares. But the same response follows every tasting as, "Uh, Brussels Sprouts?" transform to "Wow! Brussels Sprouts?!" in a matter of seconds. I assure you, this salad will have you looking at Brussels Sprouts in an entirely new light and have you craving more!
White Wine Vinaigrette (Makes 1 cup)
I really love culinary sites that are not only well designed, but creatively interesting enough to keep me coming back to peruse over and over again. One of those that fall into this category that is absolutely one of my current favorite sites is Della Cucina Povera and it belongs to a new friend of mine, Francesca.
Francesca is an expat living in Amsterdam and what I really find amazingly interesting is her fusion of the Italian and Middle Eastern recipes of her mother and father, Italian and Iranian, respectively.
Her recipes are inventive, creative, well-written and always interesting.
Today, I gave her Spinach and Feta Phyllo Pie a whirl and it is absolutely delectable. Unfortunately, I had a glitch with my camera, so I hope she doesn't mind that I shared her photo here in order to share with you this fine recipe.
So, if you get a moment, give her site a read. It comes with my highest endorsement!