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Author Notes: This salad makes a wonderful starter and your guests will be wondering what they are eating! They will never believe it's Brussels Sprouts, take my word! I hated Brussels Sprouts until I made this salad tonight, everyone loved it. This salad can be made in advance and kept chilled. - Maria Teresa Jorge - Maria Teresa Jorge
Food52 Review: This dish is both pretty and addictive, it’s a great way to eat more Brussels sprouts. It has several different textures and flavors; the pink peppercorns add a delicate pop of color and pepper flavor, while the toasted pine nuts balance out the sweetness of the vinaigrette with a satisfying crunch. The shaved carrots, which could easily be finely grated if you prefer, stand out as a separate flavor component and make for a pretty presentation. The only thing I would do differently is to use a food processor to shred the brussels sprouts. The recipe indicates it serves 4-6 people, I ate about half myself—it was that good. This will be my go-to recipe the next time I'm hungry for coleslaw. - Chezzy Belle - A&M
- 20 young brussels sprouts trimmed to just the very light green tender leaves
- 1 medium carrot
- 1/4 cup extra virgin olive oil
- 1/2 lemon in juice, sieved
- 8 red peppercorns hand crushed
- 2/3 cups canola oil
- 1/8 cup lemon juice sieved
- 3 tablespoons mirin rice wine vinegar
- 1 1/2 tablespoon honey - runny
- 1 1/2 tablespoon Dijon mustard
- 12 red peppercorns
- 1/3 cup pine nuts
- Trim the young brussels sprouts very well until you only have the very light green leaves. Using a mandolin slice them paper thin leaving the stem.
- Put the sliced brussels sprouts in a large plate, drizzle with the olive oil and lemon juice, add the crushed red peppercorns and cover with plastic film. Marinate for 1 hour.
- Peel the carrot and then with a carrot peeler make thin short shavings of carrot. Set aside.
- In a frying pan with just a dab of oil fry the pine nuts until just golden - don't overcook them as they will become sour and taste of burnt. Remove immediately and let dry on a paper kitchen towel.
- Make the Honey Mustard Vinaigrette: In a bowl whisk together mustard, honey, rice vinegar, lemon juice and the salt. While whisking, slowly add the oil.
- In a bowl mix the sliced brussels sprouts including all the marinade ingredients, the shredded carrot and half the honey mustard vinaigrette. Check the seasoning.
- Divide in individual plates, drizzle some honey mustard vinaigrette around and on top, add some pine nuts and red peppercorns.
- If making ahead, do up to step 6, cover with plastic film and only plate when ready to serve.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Dish in the Raw
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
- This recipe was entered in the contest for Best Brussel Sprouts