St. Patrick's Day After Salad

      St. Patrick's Day After Salad courtesy Scott Dolich at The Bent Brick

      Serves 4 people for Lunch

      4 ea 8 minute eggs boiled, peeled and chopped

      8 oz Cooked and shredded corned beef

      4 loose cups Brussels Sprouts leaves, washed

      4C Poached new potatoes cut in half

      1/3c Sauerkraut vinaigrette (see below)


      1. Mix all ingredients in a bowl and season to taste with salt and pepper

      Sauerkraut Vinaigrette:

      1/2C Sauerkraut

      1/2C Sauerkraut juice

      2T Whole grain mustard

      1ea Egg yolk

      1 clove Peeled garlic

      1T Lemon Juice

      1C Olive oil


      1. Put all ingredients except oil in a blender and blend on high for 5 seconds. While the blender is running, slowly pour the oil into the blender to emulsify.