In a cold or hot side, the baby green cabbages ... Print the recipe now or save it for later! This Brussels Sprout Salad with ...

Once you have peeled away all usable leaves, discard stems. Transfer Brussels sprout leaves to a large salad bowl. Make the dressing: Finely chop shallot, garlic and anchovy together to form a ...

It’s easy to prep Podleski’s shaved Brussels sprout salad with a mandoline (just be cautious of your fingers), and if you are under the misconception you don’t love the tiny brassicas ...

We’ve warmed cold toes after long ski ... also ribbon-like. Once the Brussels sprouts have cooled slightly, add them to the bowl. Top the salad with marcona almonds, dried cherries and crumbled ...

This hearty kale salad is served with a zesty whole lemon vinaigrette, which gives the curly kale and shaved brussels sprouts with a burst of citrus. Crisp matchsticks of Honeycrisp apple bring an ...

Julian Medina of Toloache and Toloache 82's solution to overcooked Brussels sprouts: a quick deep-fry technique finished off with a flourish of queso fresco and roasted pumpkin seeds to up the ...

Add cooled Brussels sprouts and squash. 4. Whisk together avocado oil, vinegar, maple syrup, mustard, pomegranate molasses, ...

Try this, you who diss brussels sprouts. It came to me via Laurie Black who served it with steaks for a slap-up dinner after a hard day in the Bite kitchen. I have since served it to many who say ...

Try Brussels sprouts shredded, either eaten raw in a salad or flash-fried with bacon and plenty of butter or a few spoonfuls of crème fraîche. Throw in some chestnuts for a particularly seasonal ...

Put the shredded Brussels sprouts or sprout tops into a bowl with the scallions and kimchi. Mix well, drizzle the dressing over the top, toss well, taste and tweak the seasoning if necessary.

Try Brussels sprouts shredded, either eaten raw in a salad or flash-fried with bacon and plenty of butter or a few spoonfuls of crème fraîche. Throw in some chestnuts for a particularly seasonal ...