Typically, I use a 3:1 ratio of oil to vinegar (or lemon juice) when making a vinaigrette. However emulsifiers, such as mustard and garlic, help to bind the oil and vinegar (or lemon juice), allowing a 2:1 ratio.
1 lb fresh brussels sprouts
1 1/2 tablespoons dijon mustard
3 tablespoons fresh lemon juice
1 small clove garlic, grated
6 tablespoons olive oil
2 ounces walnuts, toasted and coarsely chopped
1 ounce feta, crumbled
kosher salt and pepper, to taste
- Cut the stem end off of each sprout. Then, slice thinly from bottom to top, creating little shreds. This can also be done using a mandoline or food processor. For small amounts such as this, I’m too lazy to pull out and clean any equipment. Place shreds into a large mixing bowl.
- In a small mixing bowl, combine dijon (I prefer whole grain), lemon juice, and garlic. Slowly whisk in olive oil to form an emulsion. Season with salt and pepper, to taste. Drizzle over sprouts and toss together until well-coated.
- Serve, topping with toasted walnut and crumbled feta.