Brussels Sprouts Two Ways — Jewish Food Society

Ingredients

• 2 pounds Brussels sprouts, root removed and halved
• ¼ cup white wine vinegar
• 3 tablespoons salt
• 2 – 3 cups canola oil
• 1/3 cup prepared tehina
• 2 – 3 tablespoons lemon juice
• ¼ cup white anchovies, minced
• 2 – 3 tablespoons olive oil
• ¼ cup chopped parsley
• ¼ cup chopped dill
• Salt to taste
• 1 ½ cup hazelnuts
• 2 – 3 tablespoons harissa
• ½ cup feta cheese, dried and crumbled