Reader Greg Creighton of La Cañada Flintridge contacted us with a Culinary SOS request for Brussels sprout salad from La Grande Orange Café.
The salad gets its crunch factor from blanched Brussels sprout leaves and toasted whole almonds. They're tossed with colorful dried cranberries and blueberries. The tang from the mustard vinaigrette brightens the dish, which is finished with a few shavings of Manchego cheese. In this Eat Beat, Test Kitchen manager Noelle Carter demonstrates how to make the salad. You can find the recipe here.
-- Noelle Carter