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Sometimes, it seems like brussels sprouts are the new kale: they’re at the salad bar, on top of pizzas, sautéed with bacon or dijon mustard. Today, Summer from O&O Eats shares her recipe for a warm brussels sprout salad, which works as a lunch or side. Here’s how to make it…
Warm Brussels Sprout Salad With Marcona Almonds
by Summer Min of O&O Eats
Growing up, it seemed that brussels sprouts were always dismissed as that stinky vegetable no one wanted to eat. Even by people who had never tried them before, they were sadly stereotyped as too healthy, too bitter, too tasteless, too mushy. But in the past decade or so, the wonderful little sprout has been having a renaissance all its own. I find it on the menu of all the hip restaurants in town and at any dinner party worth attending. You know why? It’s because they are amazing. Cooked or raw, they’re just that good.
This salad splits the difference between cooked and raw sprouts. The leaves are separated and cooked on high heat for less than a minute, then quickly tossed with a maple vinaigrette. The quick sauté gives this salad the flavor of cooked sprouts while retaining the crispness of raw ones, the vinaigrette imparts some sweetness from pure maple syrup and a nice tang from balsamic vinegar, and the marcona almonds on top (don’t skip the marcona’s!) provide even more texture. The best thing about this salad is how simple the ingredients are and how quickly they come together, complementing each other perfectly.
Recipe: Warm Brussels Sprout Salad
Serves 2 generously or plenty more as a side.
You’ll need:
For the vinaigrette:
2 tbsp maple syrup
2 tbsp balsamic vinegar
1 tsp dijon mustard
2 tbsp olive oil
pinch of salt
freshly ground black pepper
For the salad:
1 lb brussels sprouts
2 tbsp olive oil
salt and pepper to taste
1/4 cup marcona almonds
In a liquid measuring cup, whisk together maple syrup, balsamic vinegar, mustard, olive oil, salt, and pepper until emulsified. Set aside while you prepare the brussels sprouts.
Prepare a large bowl filled halfway with cold water. Using a paring knife, cut the bottom off of each brussels sprout and discard any damaged outer leaves. Separate the rest of the leaves, trimming the base as needed, until you get to the center. Thinly slice the core, then places the leaves and slices into the bowl (the water helps keep the leaves from wilting as you work). Once complete, drain the sprouts and dry them off.
In a large stainless steel skillet, heat olive oil on medium high. Once shimmering, add brussels sprouts, season with salt and pepper, and cook, tossing frequently for 45 seconds to 1 minute, or until the leaves are bright green but still retain their shape. If necessary, do this in two batches, dividing the oil between each. Transfer sprouts to a large salad bowl. Drizzle half of the dressing on top, toss, and add more dressing as desired. Top with marcona almonds and enjoy immediately.
Thank you so much, Summer! This looks absolutely delicious.
P.S. More recipes, including the perfect salad dressing and a slamdunk chopped salad.
