Thursday, December 2, 2010

Brussels Sprouts Salald ?

I really like brussels sprouts. Sauteed. Roasted. But I never saw them as a salad vegetable. Giada di Laurentiis changed my mind. The combination is a winner -- arugula and shortly blanched outer leaves of brussels sprouts with a balsamic vinaigrette (add in some apple, radicchio and blue cheese). It helps to still have an abundance of fresh brussels sprouts from the weekend.

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