A friend made this and brought it to a luncheon and she gave me the extras to take home. The brussel sprouts made it hardy enough that even dressed, it held up well hour later. It is perfect with grilled meats. You must like parsley, and I do. I have sent this recipe on to my sisters and mother.
I made this on Thanksgiving after seeing it in that edition of Food & Wine. It was a huge hit and I have made it since and will make again for our xmas dinner salad. SO AMAZING. All the components come together nicely to give it an amazing flavor. The toasted almond and pickled shallot is a great touch as well. Don't leave either off. :)