Ingredients

1¼ lbs Brussels sprouts
¼ c olive oil
2 t chervil, minced
1 or 2 garlic cloves, chopped
pinch of sugar
1 t tarragon, minced
salt & pepper to taste
1-2 t grated lemon zest
3 T lemon juice
2 T white wine vinegar

Directions

1.Wash and trim Brussels sprouts, cut an “X” in the stem end. 
2. Cook in a large quantity of boiling water until just tender, 5-7 minutes. 
3. Drain and refill pan with cold water. When cooled, drain well. Cut each in half lengthwise.

4. In a bowl, combine oil, chervil, garlic, sugar, salt, tarragon, pepper & lemon zest. 
5. Put sprouts in bowl and toss all until well-coated.
6. Cover and refrigerate for at least 2 hours, or overnight; stir several times.

7. To serve, drizzle the lemon juice & vinegar over them and mix well.
 
Makes 4-6 servings.