Choux de bruxelles tièdes en vinaigrette moutardée
Prepare a vinaigrette with the vinegar, olive oil, mustard, sugar, and a pinch of salt and pepper.
Cook the brussel sprouts using your favorite method. Once again I just boiled them for about 12 minutes in salt water.
Drain the sprouts and put them in a salad bowl. Pour the vinaigrette on top and mix to coat. Let sit for 10 minutes and serve warm.
Makes 4 servings.
- 1 pound brussel sprouts, end trimmed and cleaned
- 2 tablespoons white vinegar
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 3 tablespoon minced flat-leaved parsley
- salt and pepper
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