Prepare the Candied Lemon Peel

  • Meyer lemons 6.0 each
  • Salt 6.0 g
  • Cold water, divided 875.0 ml
  • Sugar 400.0 g
  • Ginger, 2.5 cm piece, thinly sliced 1.0 each

Prepare the Brussel Sprouts

  • Brussel sprouts, shredded 1.13 kg
  • Extra virgin olive oil 125.0 ml
  • Salt and Pepper, to taste

Prepare the Salad

  1. Prepare the Candied Lemon Peel

    • Peel lemons into long strips.
    • Combine peels with salt and 375 ml water in a pot. Bring to a boil, reduce heat, simmer 10 minutes, drain. Set aside peels.
    • Add remaining 500 ml cold water and 400 g sugar to saucepan. Bring to a simmer. When sugar dissolves, add lemon peels and ginger. Simmer 45-60 minutes.
    • Remove peels and cool on a Silpat lined sheet pan. Cut into thin strips. Reserve lemon simple syrup.
  2. Prepare the Brussel Sprouts

    • Toss shaved Brussels sprouts with oil and season with salt and pepper. Place on a parchment lined sheet pan and roast at 230 C until beginning to char, about 8-10 minutes. Set aside.
  3. Prepare the Salad

    • For each portion toss 58 g cooked pasta, 20 g radicchio, 38 g butter lettuce, 30 g cucumber and 85 g roasted yellow peppers with 24 g lemon simple syrup and 60 ml Hellmann’s Lemon Za’atar Dressing. Place in a bowl.
    • Top with 130 g roasted Brussels sprouts. Crumble 52 g farmers cheese over top and sprinkle with 11 g hemp seeds and 28 g pancetta . Finish with 3-4 thinly sliced pieces candied lemon peel. Drizzle with additional dressing if desired.
Chef Inspiration