Brussels Sprout Salad From Chelsea's Kitchen

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Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we're back - with the 2011 edition. Have a suggestion for a dish you'd like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com.

73: Brussels Sprout Salad From Chelsea's Kitchen

When it comes to Brussels sprouts, the many-headed subspecies of the common cabbage, color us fans. Thomas Jefferson was, too. He was the first to plant some in North America in 1812.

Too bad he's not around to enjoy the Brussels sprout salad from Chelsea's Kitchen, the still-popular, still-satisfying, restaurant in Arcadia. The salad's vibrant colors and mixture of textures and flavors makes it a fun favorite. There's even a version of the recipe (sans bacon) on the Los Angeles Times website.

The Brussels Sprout Salad from Chelsea's Kitchen's features blanched Brussels sprouts leaves, dried blueberries and cranberries, and roasted almonds tossed in a mustard vinaigrette and topped with shavings of Manchego cheese and bits of bacon.

One bite and the crunchy goodness of the Brussels sprout leaves mixed with sweet bits of colorful dried cranberries and blueberries, salty, crispy bacon bits, toasted almonds, the richness of the Manchego cheese, and the delicate tang of the mustard vinaigrette makes for a fireworks display of flavors and textures even a Founding Father like Jefferson would have been proud to call lunch.

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Stomach full? Get some eye candy for dessert over on Jackalope Ranch with our Imagine PHX series.


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