Brussels Sprout Leaf Salad Recipes

BRUSSELS SPROUT LEAF SALAD

Steps:

• Bring a large saucepan of salted water to a boil over medium-high heat. Have ready a bowl filled halfway with ice water.
• Meanwhile, if you have time, use a small paring knife to separate the leaves from the Brussels sprouts. (Reserve cores for another use.) Otherwise, you can simply cut the Brussels sprouts in quarters, which is faster. Add the Brussels sprouts to the boiling water, cooking leaves for 1 minute and quarters for 2 minutes. Drain and transfer to the bowl of iced water. Once cool, drain well in water.
• Combine the Brussels sprouts, arugula, endive, and almonds in a salad bowl.
• In a small bowl, whisk together the olive oil and lemon juice until smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Add the dressing to the salad and toss together. Season to taste with salt and pepper. Sprinkle with cheese and serve.

MAPLE-DIJON BRUSSELS LEAF SALAD

Steps:

• Cut cores out of Brussels sprouts using a paring knife. Peel layers apart to separate individual leaves; place leaves in a large bowl.
• Whisk maple syrup, olive oil, Dijon mustard, and apple cider vinegar together in a small bowl. Drizzle over Brussels sprout leaves; add cranberries and toss to coat. Add almonds and toss again before serving.

BRUSSELS SPROUT SALAD

Steps:

• Make the dressing: Whisk the vegetable oil and olive oil in a small bowl. In a large bowl, whisk the honey, vinegar, lemon juice, lemon zest, mustard, garlic, 1/2 teaspoon salt and a pinch of pepper.
• Slowly whisk the oil mixture into the vinegar mixture until combined. Refrigerate at least 1 hour; store in an airtight container up to 1 week.
• Make the salad: Toss the Brussels sprout leaves, dried blueberries and cranberries, almonds and 1/4 cup dressing in a large bowl. Pile the salad onto a plate. Top with the manchego and season with pepper. Serve with bagel chips, if desired.

BRUSSELS SPROUT LEAF SALAD

Steps:

• Prepare a large bowl of ice water. In a large pot of salted (about 1 Tablespoon kosher salt) boiling water, blanch the brussels sprout leaves just until they are a vibrant green and barely tender (less than 2 minutes). Drain and immediately submerge in the ice water to stop the cooking. Drain and dry well. You can do this in a salad spinner.
• In a small bowl, whisk together the shallot, lemon zest and juice, honey, mustard, sea salt and pepper. Continue whisking while slowly drizzling in the olive oil until the oil is emulsified or put everything in a screw-top jar and shake vigorously.
• In a large serving bowl, toss the Brussels sprout leaves, dried cherries, almonds and just enough vinaigrette to lightly moisten. Taste for seasoning and serve.

BRUSSELS SPROUT-LEAF SALAD

Steps:

• Dressing: In a small bowl, whisk together the olive oil and lemon juice until combined. Season with salt and pepper, to taste.
• Salad: Using a small paring knife, remove the outer leaves from the Brussels sprouts. Reserve the cores for another use. Bring a large saucepan of water to a boil over medium-high heat. Add the Brussels sprout leaves and cook for 1 minute. Drain and put in a bowl of iced water, then transfer to a colander to drain. Put the Brussels sprout leaves, arugula, endive, and almonds into a large salad bowl. Add the dressing and toss together. Sprinkle with the cheese and serve.

BRUSSELS SPROUTS & APPLE SALAD

Steps:

• Put the walnuts in a small, dry frying pan over medium-high heat. Cook, stirring often, until fragrant and lightly toasted, 3-5 minutes. Immediately transfer to a plate to cool and set aside.
• In a large bowl, whisk together the yogurt, maple syrup, salt, pepper, and 1 teaspoon of the lemon juice. In a small bowl, toss the apple slices with the remaining 1 teaspoon lemon juice and stir into the yogurt mixture. Set aside.
• In a saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add the brussels sprouts and steam until tender-crisp, about 4 minutes. Let cool slightly.
• Add the brussels sprouts to the bowl with the yogurt mixture and apples and toss gently to coat.
• Divide the salad among individual plates and sprinkle with the lemon zest and toasted walnuts. Serve immediately.