Warm Brussels Sprout Salad

Course Salad


  • 1 lb fresh Brussels Sprouts stalk ends trimmed and outer leaves removed
  • 1 tbsp FRENCH PANTRY Meyer Lemon Oil
  • 1 clove garlic, minced
  • 1/4 tsp sea salt
  • 1/8 tsp freshly ground pepper
  • Juice of 1 lemon
  • 1/2 cup chopped walnuts
  • FRENCH PANTRY Citron Flake Salt, to taste


  • If you are using whole walnuts, place them in the Eco-Chop and pull a few times to chop them. Set aside.
  • Using the Mini Herb Chopper, mince the 1 clove of garlic and set aside.
  • Using our Citrus Press, squeeze the juice of 1 lemon and set aside.
  • Working in batches, use the Eco-Chop to shred the Brussels Sprouts to about 1/8” thick (you want it to look like shredded cabbage).
  • Heat oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant but not brown, about 1 minute. Add in the shredded Brussels Sprouts, season with the salt and pepper, and toss to coat in oil. Cook for about 3 minutes until heated through and slightly wilted but not brown, stirring occasionally.
  • Remove from heat and add the lemon juice and the chopped walnuts. Toss to combine and finish by crumbling a pinch of the FRENCH PANTRY Citron Flake Salt over the top. Transfer to a serving plate.