WR0027 Brussels Sprout Salad

Brussels Sprouts Salad

Published: August 2, 2020, by Ivan

I love cabbage, but I was always sad when it came to the Brussels sprouts. It tasted bitter and unappetizing. But I continued to try Brussels sprouts from whoever made it even though I knew I would get disappointed. That is until this last March when a Chef at Marina Del Ray made Braised Brussels Sprouts for an event. It didn’t taste bitter. The Brussels sprouts had a nice smoky flavor. Once I was home, I started experimenting with brining, marinating, and pickling the Brussels sprouts. The resulting recipe was fabulous. The brining process will eliminate the bitterness in Brussels sprouts. Now I buy Brussels sprouts every time I go to the grocery store.

Today we are preparing Brussels sprouts three ways in a salad: Brined, grilled and fried with a blueberry, cranberry, and raisin dressing.

BRINE INGREDIENTS (Makes 2)
1/2 tsp Sugar
1/4 tsp Salt
2 Large Fresh Brussels Sprouts
5 Small Fresh Brussels Sprouts

DRESSING INGREDIENTS
3 Tbsp Trail Mix: Dried Blueberries, Cranberries and Raisins
1 Tbsp Sugar
1/4 cup Water or as needed
2 Tbsp White Wine or Vinegar
3 Cloves

FRIED BRUSSEL SPROUTS INGREDIENTS:
1 tsp Garlic
1 tsp Peanuts
2 Tbsp Bacon Fat, Butter or Olive Oil
1/2 Brussels Sprouts

How to make Brussels Sprouts Salad

1. I have 2 large and 5 small fresh Brussels sprouts. Wash the Brussels sprouts, then cut them in half from the top to the root end. Cut a 1/4 inch or less of the root end to get rid of the dried bark end. You may want to cut a v-shaped notch into the root end of large Brussels sprouts to reduce the thickness of the root. But avoid cutting too much root, or the Brussels sprouts will fall apart.

2. Place the Brussels sprouts in a small bowl. Add 1/2 tsp sugar and 1/2 tsp salt. Add enough cold water to the bowl until the Brussels sprouts start to float. Stir the bowl to mix the sugar and saltwater thoroughly. Cover the bowl with clear wrap. Mark the date and time on the clear wrap. Place the bowl in the refrigerator for 5-6 hours. The Brussels sprouts will take on a sweet green apple flavor without the tartness.

3. Warm a saucepan to 1/3 power on an electric stove. I used a trail mix bag of berries and added a 1/4 cup dried blueberries, dried cranberries, pumpkin seeds, and raisins. Add 1/4 cup water to re-hydrate the dried fruit and pull the flavors out of the berries. You can stew fresh berries for this recipe but I had dried fruit trail mix.

4. Once the berries have become tender, then add 1 Tbsp sugar, 2 Tbsp white wine or vinegar, and three cloves. Stir the sauce to dissolve the sugar. Reduce the heat and add 1 Tbsp of water or wine if your sauce becomes thick. Taste the sauce and add more sugar or wine or vinegar to your liking. You want to produce enough sauce to drizzle two salads. Set the saucepan to the side to cool once the dressing tastes perfect.

5. Set an electric burner to 1/3 power to warm a new saucepan. Use the saucepan to toast 1 tsp chopped garlic and 1 tsp peanuts to a light brown color without oil. Then add 1 Tbsp bacon fat, butter, or olive oil. Add half the Brussels sprouts cut side down. The Brussels sprouts in the bowl will be served cold so drain them of any water.

6. Look for a light brown charring on both sides of the Brussels sprouts. But more charring will produce a smokier flavor.

7. Remove all the Brussels sprouts from the pan after the light charring. Wipe the pan clean and add 1 Tbsp bacon fat, butter or vegetable oil, and the loose Brussels sprout leaves. We want to fry up the leaves as chips.

8. Allow the fried Brussels sprout leaves to drain on paper towels.

Plating: Arrange the Brussels sprouts by size evenly on two plates and drizzle the cooled sauce on top.

Thanks for stopping by. I hope you enjoy your own Brussels Sprout Salad. Remember to share your recipes.

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