Saskya was coming over for our final meeting before the 20th Anniversary G&A. In honor of all our hard work, I thought we deserved a good dinner and a glass of wine. I made a simple salmon with a fun, confetti slaw. I thinly sliced brussel sprouts, diced red bell peppers, added golden raisins, peppadew, cucumber, red quinoa, and feta. The dressing was a simple honey mustard - grainy mustard, olive oil, honey, and lemon juice. I used the immersion blender to blend the dressing and mixed it into the veggies to soften them.
Since brussel sprouts are a sturdy green, they can stand up better than regular greens. Therefore, this dish makes for great leftovers.
With Talal and Saskya
At Home
