Our most-saved recipes this week leaned into make-ahead salads, like a lentil one that gets better with time and a bountiful mix of kale and brussels sprouts with a zippy vinaigrette. Other heroes included savory bakes, like an impressive leek-potato galette with pistachios and an asparagus quiche with a hash-brown crust. |
This hearty kale salad boasts crunchy almonds, shredded brussels sprouts, and a bright Dijon mustard dressing. It’s beloved by readers, with nearly 400 glowing reviews over the course of a decade. “This is by far the most requested recipe I have ever made,” one person writes. |
