Ingredients per serving


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

Shredded roasted Brussels sprouts, radicchio, butter lettuce, cucumber, roasted yellow peppers, farmers cheese, hemp seeds, pancetta and candied Meyer lemon peel.



  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.