Brussel Sprout and Anchovie salad
1 lb brussel sprouts
1 can anchoies
Remove any unsightly outer leaves. Cut off stalk to base of leaves. Remove leaves to a collander. (Save the stems, they are tasty sauteed in garlic oil - and they are a healthy source of DIM).
Steam the leaves 1 minute, then plunge in cold water. Drain and add to salad bowl.
Dressing: Italian
1/2 cup olive oil
1/4 up lemon juice
2 tbsp redwine vinegar
Pinch each of dried thyme, marjoram, basil.
Ground black pepper.
Add dressing to salad until coated. Lay anchovy strips across top.