Once you have peeled away all usable leaves, discard stems. Transfer Brussels sprout leaves to a large salad bowl. Make the dressing: Finely chop shallot, garlic and anchovy together to form a ...

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Put the shredded Brussels sprouts or sprout tops into a bowl with the scallions and kimchi. Mix well, drizzle the dressing over the top, toss well, taste and tweak the seasoning if necessary.

Clean the Brussels sprouts and trim off the ends of the stems. Next, peel off the outer leaves until you get to the lighter leaves in the middle. (The dark outer ones are your base for the salad ...