Lemon Arugula Salad with Roasted Brussels Sprouts & Roasted Tomato Bruschetta
Preheat oven to 400 degrees.
Prepare roasted Brussels sprouts and roasted tomato bruschetta. Recipes below.
2 bag of arugula, about 6 oz
¼ cup EVOO
½ lemon juiced, add a little at a time and taste it to get the balance of flavors you want.
s.a.l.t. sisters Pink Himalayan Mineral Salt
Black pepper, ground
Parmesan cheese, shaved
Toss the arugula, EVOO and lemon juice in a large bowl. Give it a taste to see if it needs more lemon juice and season with salt and pepper. Place arugula on a large serving platter, top with roasted Brussels sprouts and Roasted Tomato Bruschetta. Use a vegetable peeler to shave thin pieces of Parmesan over the top.
Roasted Brussels Sprouts
½ pound Brussels Sprouts
1-teaspoon s.a.l.t. sisters Sel Gris Sea Salt
½ teaspoon black pepper
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Cut sprouts in half. Mix them in a bowl with EVOO, sea salt and pepper. Pour them on a sheet pan and roast for about 20-30 minutes. Stir occasionally.
Roasted Tomato Bruschetta
2 cups cherry tomatoes, halved
s.a.l.t. sisters Basil EVOO
6 garlic cloves, finely sliced
1-2 teaspoons s.a.l.t.sisters Tuscan Farmhouse Blend
In a medium bowl, mix together cherry tomatoes, Basil EVOO, garlic and Tuscan Bland. Spread evenly over a bar pan and roast for approximately 15-20 minutes.