Shaved Brussels Sprouts Salad

Chef Jonathan Waxman taught me how to make this fall salad many years ago. Riff with the ingredients to find the flavor balance you prefe.

Shaved Brussels Sprouts Salad with Lemon, Pecorino, and Toasted Almonds - Mom's Kitchen Handbook

Shaved Brussels Sprouts Salad with Lemon, Pecorino, and Toasted Almonds - Mom's Kitchen Handbook

Chef Jonathan Waxman taught me how to make this fall salad many years ago. Riff with the ingredients to find the flavor balance you prefer.

Chef Jonathan Waxman taught Cooking Light Editor Hunter Lewis how to make this fall salad many years ago. Riff with the ingredients to fi.

Thinly shaved brussels sprouts combine crunchy nuts and rich olive oil in this salad for a world of flavor and textures. | Cooking Light

Thinly shaved brussels sprouts combine crunchy nuts and rich olive oil in this salad for a world of flavor and textures.

Slow Cooker Bourbon-Peach Baked Beans

Slow Cooker Bourbon-Peach Baked Beans

http://www.skinnytaste.com/shredded-raw-brussels-sprout-salad-with-bacon-and-avocado/

Shredded Raw Brussels Sprout Salad with Bacon and Avocado

This shredded raw brussels sprout salad can be eaten as a main or a side dish. Because raw brussels stand up so well to dressing, it& also great to make ahead – just add the avocado right before serving.

Just as delicious as a typical caesar salad, just made with shaved brussels sprouts! If you love a good caesar, give this one a try!

Brussels Sprouts Caesar Salad

Just as delicious as a typical caesar salad, just made with shaved brussels sprouts! If you love a good caesar, give this one a try!

Roasted Broccoli, Arugula and Lentil Salad - Cookie and Kate (take out the cheese and brussel sprouts - yuck!)

Roasted Broccoli, Arugula and Lentil Salad

Roasted Broccoli, Arugula and Lentil Salad - A very green salad with roasted broccoli, brussels sprouts, arugula, black lentils and a lemony vinaigrette.

NYT Cooking: This recipe was brought to The Times in 2012 by Sara Forte, a self-taught vegetarian chef and the author of the Sprouted Kitchen, a vegetarian food blog. While Ms. Forte loves whole roasted brussels sprouts, she knows many people don’t like the woodsy center. In this simple warm salad, only the tender outside leaves are used. Just peel the leaves away, discard the core, then sauté with jumble of fresh spinach and dress with a white wine-maple syrup vinaigrette. A handful of…

Brussels Sprout Leaf and Baby Spinach Sauté

Braised Brussels Sprouts with Cider and Bacon

Braised Brussels Sprouts with Cider and Bacon

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