Prepare the Candied Lemon Peel

  • Meyer lemons 6.0 each
  • Salt 1.0 tsp
  • Cold water, divided 3.5 cups
  • Sugar 2.0 cups
  • 1 inch piece ginger root, finely grated 1.0 each

Prepare the Brussel Sprouts

  • Brussel sprouts, shredded 2.5 lbs
  • Extra Virgin Olive Oil 0.5 cup
  • Salt and Pepper, to taste

Prepare the Salad

  1. Prepare the Candied Lemon Peel

    • Peel lemons into long strips.
    • Combine peels with salt and 1.5 cups water in a pot. Bring to a boil, reduce heat, simmer 10 minutes, drain. Set aside peels.
    • Add remaining 2 cups cold water and 2 cups 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 450F until beginning to char, about 8-10 minutes. Set aside.
  3. Prepare the Salad

    • For each portion toss 1 cup cooked pasta, ½ cup radicchio, ½ cup butter lettuce, ¼ cup cucumber and ¼ cup roasted yellow peppers with 1 Tbsp. lemon simple syrup and 2 oz. Hellmann’s Lemon Za’atar Dressing. Place in a bowl.
    • Top with 1 cup roasted Brussels sprouts. Crumble 1 oz. farmers cheese over top and sprinkle with 1 Tbsp hemp seeds and 2 Tbsp pancetta . Finish with 3-4 thinly sliced pieces candied lemon peel. Drizzle with additional dressing if desired.

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