Chef Lee's shaved Brussels sprout salad with liquid gold dressing

This may just be the most delicious way ever to reap the healthy benefits of pure Alaskan fish oil. Chef Leeonney Bentick has perfected a truly one-of-a-kind creation. Try the recipe as is, or use her liquid gold dressing in one of your own favorite dishes.

Chef Lee's Shaved Brussels Sprout Salad with Liquid Gold Dressing

Serves 4

INGREDIENTS

For shaved Brussels sprout salad:

4 cups Brussels sprouts

⅓ cup sunflower seeds

½ cup dried cranberries

For liquid gold dressing:

¼ cup olive oil

1 tsp Dutch Harbor Maintain Omega (do not exceed this amount)

¼ cup lemon juice (~1 large lemon)

1 tsp maple syrup

1 tsp Dijon mustard or whole grain mustard

2 cloves garlic, grated or finely minced

¼ tsp salt, plus more to taste

For garnish:

pomegranate seeds

Parmesan cheese (optional)

METHOD

Wash and pat the Brussels sprouts dry. Trim the ends and remove any wilted leaves. Cut the Brussels sprouts thinly or place them in a food processor fitted with a slicing blade and pulse until shredded. Set aside in a medium bowl.

Heat a dry skillet over medium heat. Add the sunflower seeds and toast for 2-3 minutes. Keep stirring them so that they do not burn. Turn off the heat, remove the sunflower seeds from the skillet and set aside.

To a small bowl, add the dressing ingredients and whisk until fully combined. Taste and adjust the salt level if necessary.

To the Brussels sprouts, add the toasted sunflower seeds and dried cranberries. Pour over the dressing and toss to coat the salad ingredients. Place the salad in the fridge to chill for 30 minutes or serve immediately. Garnish with Parmesan cheese and pomegranate seeds before serving.

NOTES

Feel free to use another cheese variety, like crumbled feta cheese or blue cheese.

Make this salad more filling with additions like roasted sweet potatoes, quinoa, or even your favorite protein.