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2 to 3
Easy
25 min
By Rich Landau and Kate Jacoby
Published 2013
Brussels sprouts were one of my personal challenges when we opened Vedge; I was never very fond of them. But as we prepared to open a vegetable restaurant, I vowed to prepare any vegetable, even ones I didn’t like very much, in ways everyone could enjoy. This recipe is a result of that effort, and I can honestly say that I now love Brussels sprouts. It has everything to do with shaving them. That texture, mingling with the creamy, tangy mustard sauce, recalls a warm Caesar salad. On our men