Brussel Sprouts in a Vinagrette

from the book "Early French Cookery"
Prepared by Gwenhwyfar Dinas Emrys
Served at the Herne the Hunter
December 2003

1 lb small tender Brussels sprouts
salted water to cover sprouts
3-4 tbsp olive oil
1 tbsp wine vinegar
½ salt
1 tbsp mixed chopped herbs

Trim and rinse sprouts cook in boiling salted water 10 minutes and drain. Warm oil & add vinegar and salt. Add herbs. Toss on Brussels sprouts and serve

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