Warm Brussels Sprout Salad


  • 1 lb Fresh Brussels Sprouts, stalk ends trimmed and outer leaves removed
  • 1 Tbsp FRENCH PANTRY Meyer Lemon Oil
  • 1 clove fresh garlic, minced
  • ¼ tsp sea salt
  • 1/8 tsp freshly ground black pepper
  • Juice of 1 lemon
  • ½ 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.


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