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