Brussels Sprout Salad
Appears in Cook's Country October/November 2013, America's Test Kitchen TV
This appealing new salad was just a few tweaks away from a permanent place on our table.
WHY THIS RECIPE WORKS
Instead of roasted Brussels sprouts, we wanted a light, bright, raw preparation that was just as delicious. Shredding the Brussels sprouts super-thin is key, and letting them sit in the dressing for at least 30 minutes softens them fully an...