Eyeball Salad

Our easy-do veggie eyes peek out from this frighteningly fun Brussels sprouts toss.

Ingredients

• 1 red pepper, seeded, quartered
• 8 oz. Brussels sprouts
• 1 leek
• 2 Tbs. olive oil
• 2 cloves garlic
• 2 Tbs. white wine
• ¼ tsp. salt
• ¼ tsp. pepper
• 2 Tbs. grated Parmesan cheese
• 2 Tbs. sour cream
• 1 scallion, sliced
• 18 peppercorns

Instructions

1. Using wide end of pastry tip, cut 18 (1”) rounds from pepper for eyes; chop any remaining pepper. Trim bottoms of Brussels sprouts; separate into individual leaves. Trim dark green part from leeks; thinly slice white and light green part.
2. In nonstick skillet, heat oil over medium heat; add Brussels sprouts, leek, garlic, wine, salt, pepper and chopped pepper. Cook, stirring, until softened, 3 min. Remove from heat; stir in cheese. Transfer to bowl.
3. Transfer sour cream to pastry bag fitted with small round tip. Pipe dot onto each pepper round; top with slice of scallion; dot with sour cream and attach peppercorn