‘Steal’ this tasty warm brussels sprouts salad

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In this special weekly feature, TODAY Food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.

THIS WEEK: Warm Brussels Sprouts Salad from Pizza Antica in Mill Valley, Calif.

The onset of cool, autumn weather brings us brussels sprouts at the peak of their growing season. Brussels sprouts are often met with strong opposition from children, yet parents still try to force-feed them to youngsters. And for good reason! Just one cup of these tender, leafy greens provides the complete daily value of Vitamins K and C, along with high amounts of other nutrients such as vitamins A and B, potassium, omega-3 fatty acids, fiber and protein. So try out this delicious recipe from chef Gordon Drysdale, and get your kids asking for more!

About the chef: Chef Gordon Drysdale brings three decades of experience to his role as partner and executive chef of Pizza Antica. He has been a longtime fixture in the San Francisco Bay Area dining scene with a reputation for modern, seasonal cuisine with classic roots.

Chef Drysdale began his restaurant career as a dishwasher at the age of 16 and hasn't left the kitchen since. Although initially drawn to the buzz of a busy commercial kitchen, it was the creativity of cooking that really attracted him. As someone who spent the better part of his teens in the high school art room, Drysdale appreciated the artistic aspects of the culinary world. Following high school, he brought together his attraction to the kitchen with his creative pursuits by enrolling in the Culinary Institute of America in Hyde Park, N.Y.

In 1988, Chef Drysdale moved to the Bay Area and worked under Cindy Pawlcyn, the founder of Real Restaurants Group. It was there where he learned to appreciate the flavor of food as much as its artistry.

At Pizza Antica, chef Drysdale has developed a menu of California-inspired Italian food, specializing in thin crust, Roman-style pizza. Chef Drysdale allows the seasons to be his guide, creating not only pizzas, but also entrees, salads and desserts using fresh, local ingredients. He is currently in charge of overseeing the kitchens of the three Bay Area locations of Pizza Antica.

Pizza Antica

800 Redwood Hwy.

Mill Valley, CA 94941

(415) 383-0600


Warm Brussels Sprouts Salad is served at Pizza Antica for $8.95. The recipe is for a serving size of four.

Want to nominate your favorite restaurant dish for a “Steal This Recipe” feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.