Brussels Sprout Salad with Smoked Gouda, Pecans, and Dried Cherries
Appears in Cook's Country October/November 2013
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...