I’ve occasionally had brussels sprouts when dining out but never felt compelled to buy and prepare them at home until I was searching for something different for my daily dinner salad. It’s quite obvious their peak season has begun because I see them everywhere. I followed Giada’s recipe and found it easy to prepare since I always give my greens an ice bath in my salad spinner. This makes chilling, draining and drying fuss-free.

Peeling the leaves off each brussels sprout was a labor of love.

The Greens – brussels sprouts, endive and arugula

Prepared ice bath in my salad spinner.

Removing brussels sprout leaves from boiling water to ice bath.

A cinch to drain and then spin dry.

With toasted almonds and pecorino – Delish!

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