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radish and fennel salad with bRUSSELS SPROUTS AND SHRIMP
A THOUGHT FOR FOOD14Ingredients
45Minutes
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Ingredients
US|METRIC
3 SERVINGS
- 1 lb. brussels sprouts
- 1 lb. jumbo shrimp (peeled and deveined)
- 1 shallot (small, very thinly sliced, preferably on a mandoline)
- 1 lemon
- 1 oz. lemon juice
- 1 Tbsp. Dijon mustard
- virgin olive oil (Extra )
- 3 cups fresh parsley leaves
- 2 celery stalks (very thinly sliced, preferably on a mandoline, 1 cup)
- 6 radishes (very thinly sliced, preferably on a mandoline, 1 cup)
- 1 fennel bulb (small, very thinly sliced, preferably on a mandoline, 1 cup)
- 2 tsp. capers (drained)
- flaky sea salt (such as Maldon, as needed)
- black pepper (as needed)
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