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Brussels Sprouts Salad

Brussels Sprouts Salad

Brussels sprouts are really attractive and inviting, colorful, extremely healthy in vitamin A, C, K, carotene and iron yet so many people don’t like eating them.  I like them to a limit.  I’ve roasted, sautéd, and grilled them but no matter what, I reach my limit with these little cabbages.  It’s the organic compound of glucosinolate sinigin that gives these sprouts, broccoli and cabbage a pungent taste (of sulfur for me).  Since 99% of sprout recipes roast, sauté, bake or fry the sprouts, that increases the break down of the glucosinolate compound to release isothiocyanate, which is responsible for the pungent taste of brussels sprouts.

Forget all of that, I found one salad recipe that blanches Brussels sprouts leaves and I and my guests loved the salad.  That recipe, Ensalada de Coles de Bruselas, is a Spanish recipe from the amazing Chef José Andrés.  I recommend you try that recipe too.  Click here for José Andrés recipe.  Since my blog is focused on Mexican cooking, I feel compelled to design my recipe with Mexican flavors but based on Chef Andrés technique of blanching.  So let’s get started.

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Ingredients

Makes 4 servings

3/4 lbs of Brussels sprouts, separate 4 oz of leaves

3 tablespoons minced cilantro leaves

1/4 cup red grapes cut in quarters

2 oz queso fresco diced in cubes

1/4 cup jicama diced in cubes

dressing

2 tablespoons extra virgin olive oil

1 tablespoon fresh lime juice

Salt

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Preparation

Whisk together the lime juice, olive oil and salt in a bowl. Set aside.

Prepare a pot of boiling water and an ice bath.  Blanch the Brussels sprout leaves for 1 minute in the boiling water.  Transfer the sprouts into an ice bath and cool completely, then drain well and set aside.

Prior to serving, drop the Brussels sprouts leaves in boiling salted water for 1 minute. Remove with a strainer and dry slightly on a towel. Toss the Brussels sprouts in a bowl with the remaining items. Drizzle with lime dressing and adjust the salt to taste.

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Notes

If you can’t obtain jicama, substitute granny apple or pear.

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3 Comments

  1. Michele August 2, 2014

    I had the pleasure of being served the brussel sprouts salad at your house and it was very tasty. I went back for seconds. A healthy and delicious dish.

    • Hank August 3, 2014

      This is one discovery about cooking techniques that really make a difference in the taste of food. Thanks for the comment.

  2. Wilhelm August 3, 2014

    Hank,

    I can’t commend on the taste of your “Brussel Sprouts Salad”,(Coles de Bruselas ensalada) but I’m sure it’s very tasty.
    When you take pictures of “salads” have the salad look dryer by only using very, very little dressing because moisture reflects too much of your lighting!
    Remember, the eye likes to promote appetite.
    By the way…the Webster dictionary spells it “brussels sprout”.
    Anyway, keep up the good work!