1. Cook the Bacon Cook bacon until crispy. I like to cook my bacon in the oven at 425° F.It’s so much less cleanup and your ...

Once you have peeled away all usable leaves, discard stems. Transfer Brussels sprout leaves to a large salad bowl. Make the dressing: Finely chop shallot, garlic and anchovy together to form a ...

And with spring upon us, you can bet I’ll be packing this salad in our picnic basket before we head to Forest Park. Place sliced Brussels sprouts and celery in a large bowl. Brussels sprouts can be ...

This Brussels Sprouts Salad from Forest in Birmingham is simple yet packed with flavor. Shaved Brussels sprouts are blended ...

Put the shredded Brussels sprouts or sprout tops into a bowl with the scallions and kimchi. Mix well, drizzle the dressing over the top, toss well, taste and tweak the seasoning if necessary.

Try Brussels sprouts shredded, either eaten raw in a salad or flash-fried with bacon and plenty of butter or a few spoonfuls of crème fraîche. Throw in some chestnuts for a particularly seasonal ...

Clean the Brussels sprouts and trim off the ends of the stems. Next, peel off the outer leaves until you get to the lighter leaves in the middle. (The dark outer ones are your base for the salad ...

For a substantial fresh salad, try mixing pearl barley with a few interesting ingredients. Cook the pearl barley in chicken stock to add extra flavour. Make sure your brussels sprout are cooked ...

Put 1-2 tablespoons of olive oil in a skillet. Place the sprouts flat side down in the skillet. Add salt and pepper to taste. Cook on each side for about 5 minutes or until golden brown. Fresh ...