Name: Winter Salad with Brussels Sprouts and Citrus
Yield: 8 Servings
Ingredients: 1 serrano chile, seeds removed, chopped; 1 cup (packed) cilantro leaves with tender stems; ½ cup olive oil; ½ teaspoon ground caraway; ½ teaspoon ground cumin; Kosher salt, freshly ground pepper; 1 pound brussels sprouts; 1 tablespoon olive oil; 6 small citrus (such as navel or blood oranges or tangelos); 3 tablespoons Champagne vinegar; 2 teaspoons poppy seeds; Kosher salt; 1 cup fromage blanc or plain whole-milk Greek yogurt; 1 teaspoon nigella seeds (optional)

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Claire Cottrell

Lots of texture and a range of flavors are brought out of the brussels sprouts by prepping them three ways in this recipe—leaves, raw slices, and sautéed halves.

Recipe notes