Lukewarm Potato and Brussels Sprouts Salad

Summary

Ingredients

• 600 g potato (s)
• 300 g Brussels sprouts
• 25 g butter
• 1 shallot (s)
• 1 orange (s)
• 0.5 teaspoon ½ mustard
• parsley
• 50 ml olive oil
• salt

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Instructions

1. Peel the potatoes and cut into wedges. Cook over steam for 20 minutes. Clean the Brussels sprouts and cut into leaves. Steam the shallot in butter until translucent, add the Brussels sprouts, pour a ladle of water and cook for 7-10 minutes. Remove the shallot pieces, drain and drain the Brussels sprouts leaves and place in a bowl.
2. Rub the orange peel, then squeeze the orange and pour the juice into a bowl. Puree the juice with 50 ml of olive oil, a pinch of salt, the orange peel and half a teaspoon of mustard, then add the parsley.
3. Mix the potatoes with the Brussels sprouts and pour the dressing over them.