I have been what adults call a “really good eater” my entire life. To be fair, I wasn’t given much of a choice growing up as our household was a principled member of the Clean Plate Club. And for context, my favorite food for a number of years in my mid-single-digits was “salad.” But there were always a few items that I was not pleased to see on my dinner plate, and Brussels sprouts was one such vegetable.
The Brussels of my childhood were always steamed, a method which managed to instill a rather uninviting color and texture (washed-out green and slightly mushy, respectively) to the sprouts. If that wasn’t off-putting enough, it also brought out a bitter flavor that my sister and I agreed this Thanksgiving tasted like earwax.
But the Brussels sprouts of yesteryear are no more, and today the tiny cabbages are having a real moment. The moment started a few years ago when somehow people realized that steaming was absolutely not the best way to be cooking sprouts, and when roasted they actually became quite delicious. Throw a little bacon in the pan or grate some Gruyere cheese over them a la the side dish I love to order at Bareburger, and you are in for a real treat. If you told me as a child that Brussels sprouts would one day be something I looked forward to eating, I would not have believed you.
While I love Brussels sprouts roasted, like all millennials do, I have also fallen in love with them raw. As I mentioned a couple of weeks ago, my current early-holiday-season diet consists of equal parts cookies/pie and winter salad. I discovered this salad last year and its memory has been in the back of my mind since, just waiting for the weather to cool and the ingredients to start appearing in the grocery store.
This is a very hearty salad that can work as an entire meal, despite being meatless. The raw Brussels sprouts should be sliced (or, ideally, shredded on a mandoline) very thinly so they aren’t tough, but when done right they are a sturdy, wilt-proof vehicle for the zippy vinaigrette you make by pulverizing freshly toasted sesame seeds into a tasty paste. Unlike so many of the foods we eat this time of year – pies, stuffing, mashed potatoes, I’m looking at you – this salad is fresh and bright, a little tart – and guilt-free.
Ingredients
- 1/4 cup white sesame seeds
- 1 teaspoon finely grated lemon zest plus 1/4 cup fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 garlic clove
- 1 teaspoon honey
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt
- Pepper
- 1 lb. brussels sprouts, very thinly sliced
- 1 Pink Lady apple—halved, cored and thinly sliced
- 1 medium shallot, halved lengthwise and very thinly sliced
- 1 serrano chile—stemmed, seeded and very thinly sliced
- 1/2 cup chopped mint
- Black sesame seeds, for garnish (optional)
Instructions
- In a small skillet, toast the white sesame seeds over moderately low heat, stirring, until fragrant but not browned, about 3 minutes. Transfer to a blender and let cool. Add the lemon zest and juice, then add the vinegar, garlic and honey and puree until a chunky paste forms, about 1 minute. With the machine on, gradually add the olive oil and puree until nearly smooth, 1 to 2 minutes. Scrape the vinaigrette into a large bowl and season with salt and pepper.
- Add the brussels sprouts, apple, shallot, chile and mint to the dressing and toss well. Season with salt and pepper and toss again. Garnish with black sesame seeds, if using, and serve right away.
Notes
https://www.thekitchenchronicles.com/2017/11/27/brussels-sprout-salad-with-toasted-sesame-vinaigrette/
