6 Ounces Yukon Gold Potatoes, diced small-ish and boiled
5 Ounces Brussels Sprouts, stem-ends cut off and discarded, leaves removed, hearts chopped and sauteed with the leaves
2 Stalks Celery (I don’t usually like celery but it was good in this)
2 Tablespoons Shaved Parmesan Cheese
Dressing:
Juice of 1/2 Lemon (that’s not LERNON, @Flannel )
1 Shallot, diced finely
1 Tablespoon Whole Grain Dijon Mustard
2T Olive Oil
Just combine the dressing ingredients
Wasn’t expecting it to be this good, it was REALLY good
The chicken was meh, I needed to pound the chicken breasts flatter and there’s not much seasoning on them, tho friend panko is always nummy – these ALWAYS take longer to cook than the recipe tells me, but I suck at cooking