Appears in Cook's Illustrated November/December 2015
Salads made with these hearty leaves can be a lot to chew on. We fixed that.
Our Brussels sprout salad is dressed in a warm bacon vinaigrette that gently tenderizes the sprouts while letting them retain their fresh, mustardy flavor. Bites of quick-pickled shallot add pop to the salad. We dress the salad in the skill...