And we call it the all-in salad, because this salad has everything...And this salad packs a crunch too! Jessica Formicola, who wrote the new cookbook Beef it Up! stopped by Tonia's Kitchen to talk about her recipe for Lemony Brussels Sprout Salad with steak. Jessica told Tonia she uses red potatoes, since you don't have to peel them, along with a cut of meat that can vary (including skirt steak or strip steak). But the real star here is the Brussels Sprout and the flavor that comes from their roasted form. It also includes a real crunch in their roasted form that really makes this salad special. As the name of the salad suggests, there's a lot of citrus that's going on here, and that comes in the form of both lemon zest and lemon juice, combined with herbs and garlic, topped with fresh parmesan. Jessica says it can either be a starter or light main entree belongs on any summer picnic table.
