Summer salads get a lot of love for their sweetness and breezy demeanor, but I like the flintiness and incorrigibility of winter greens. You have to work with them, be assertive, and show that you are up to the challenge. Winter greens will yield—just dress them with anchovy, a lashing of garlic and chile, and a stream of lemon juice. They’ll even do you a favor and last for a few days. This Brussels sprouts salad is best dressed at least 15 minutes before serving and will hold up in the fridge for two or three days—and that’s why I sneak it into lunches in this menu.
You can prep the Brussels sprouts in a food processor or with a mandoline, but slicing is best and makes me less nervous than a mandoline. The Brussels sprouts and greens can be prepped and kept in zipper plastic bags or a container for up to 3 days.
Brussels sprouts haters at home? It happens. This salad is also great with shaved celery root, or fold the dressing into roasted beets, cauliflower, or broccoli.
You can serve this with our Pan Roasted Chicken recipe, which will also provide leftovers for another meal. Get more helpful hints for everyday cooking and for the coming holidays in our Storing and Re-Heating Tricks and Tips to Survive the Holidays article.
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