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
Test Kitchen Notes
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 —The Editors
Ingredients
- Salad
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20
young brussels sprouts trimmed to just the very light green tender leaves
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1
medium carrot
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1/4 cup
extra virgin olive oil
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1/2
lemon in juice, sieved
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8
red peppercorns hand crushed
- Salad Dressing
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2/3 cup
canola oil
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1/8 cup
lemon juice sieved
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3 tablespoons
mirin rice wine vinegar
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1 1/2 tablespoons
honey - runny
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1 1/2 tablespoons
Dijon mustard
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Salt
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12
red peppercorns
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1/3 cup
pine nuts
Directions
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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.
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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.
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Peel the carrot and then with a carrot peeler make thin short shavings of carrot. Set aside.
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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.
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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.
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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.
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Divide in individual plates, drizzle some honey mustard vinaigrette around and on top, add some pine nuts and red peppercorns.
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If making ahead, do up to step 6, cover with plastic film and only plate when ready to serve.
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