This flavorful, no-cook Brussels sprout salad is the perfect addition, brightening any meal with some tangy zest.
I don’t know why I have been so attracted to Brussels sprouts lately, but I’m not one to ignore my cravings. Especially when the craving pushes me in a healthy direction. But, with it being summer, the idea of standing over a stove or turning on the oven for extended periods is not exactly appealing. This summer has been switching between hot and monsoon, so the weather is not helping.
That’s when I came across the idea of a no-cook Brussels sprout salad. Ceviche has citrus “cooking” the fish, so why not use that same approach for Brussels sprouts? I know that Brussels sprouts can be eaten raw, preferably when cut into thin slices. But eating a larger piece has always been more of a challenge for me. But softening them with citrus? Yes please!
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Ingredients
As I alluded to before, citrus is one of the most important ingredients for this Brussels sprout salad. I decided to go with lemon because it’s hard to go wrong with a classic. In my mind, lime or orange would probably work as well, but some of the other flavors would have to be adjusted to match.
Process
The Marinade
There are not many steps needed to make a Brussels sprout salad. Step one is to create the marinade, step two is to marinate, and step three is to serve. Seems straightforward.
I decided to put all the marinade ingredients into a small bowl before whisking the mixture together. One thing I was quickly reminded of is that olive oil and lemon juice do not naturally integrate. An emulsion is required.
Since this was going to be a marinade, I didn’t see a need for an emulsifier beyond a little elbow grease. The marinade came together quite nicely with just a whisk. Well, as nicely as it was going to turn out, considering the colors of the marinade aren’t exactly the most pleasant. But ugly components can come together to make something beautiful, so I try not to judge until I reach the finished product.
“Cooking” and Topping
Another reason I wasn’t worried about the emulsion of the marinade breaking is the next step. Coating the Brussels sprouts with the marinade spreads the ingredient across a large surface. I find that separation happens faster when two large bodies are competing. Or maybe it’s just easier to see.
For the next four hours, I let the Brussels sprouts soak. I wanted the marinade to soften the Brussels sprouts to make a tender base for the Brussels sprout salad. I would toss the sprouts every so often to ensure a full coating and keep everything mixed well. Liquids typically want to follow gravity, and the tossing discourages that for a moment.
While the Brussels sprouts were soaking, I prepared the toppings. I decided to go with almonds and pomegranates because I thought it would balance the flavor nicely. Plus, I just like them. And I had some around the house. I used a flat-bottom pan to toast the almonds. This step is very easy to mess up. It requires full focus; otherwise, you get some burnt almond slices, and those are not pleasant.
I like to peel the pomegranate into a bowl full of water. This helps when removing the excess bits from the pomegranate. But I will admit, it is not the easiest fruit to work with. While I love the taste, I felt like I had to go a couple of rounds in the wrestling ring before getting to have the fruits of my labor.
But the combination of both is a perfect addition to the Brussels sprouts right before serving. And having this extra addition is what makes this dish a Brussels sprout salad. Otherwise, I feel it would just be Brussels sprouts. Honestly, it does still feel a little scant for a salad.
Reflections
The flavor, though! This Brussels sprout salad turned out even better than I anticipated. I love how the lemon juice was able to make the sprouts tender while still having a good substance to them. And the combination of toppings is just the perfect balance of flavors. I also really like how the salad has a very bright profile. It works well for the summer, but I also think it could brighten up a winter day as well.
Lessons
What is an Emulsion?
I knew about the concept of emulsions much earlier than I knew the word. It’s something that you naturally come across in the kitchen. My understanding of what was going on came later during a chemistry class. It always amuses me how cooking/baking feels like the meeting between art and science. But I digress.
The simplest definition of an emulsion is a mixture of two or more liquids that don’t naturally mix. This often happens when one mixture has polar molecules and the other has non-polar molecules. They don’t like each other. While I didn’t use anything in the recipe above, an emulsifier can be used to help stabilize the mixture.
recipe
Brussels Sprout Salad
Ingredients
- 5 Tablespoons Extra-Virgin Olive Oil
- 5 Tablespoon Lemon Juice
- ⅓ Cup Parsley chopped
- 2 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 8 Cups Brussels Sprouts halved or thinly sliced
- ½ Cup Toasted Almonds
- ½ Cup Pomegranate Seeds
- Parmesan optional – for serving
Instructions
- In a small bowl, whisk together olive oil, lemon juice, parsley, salt and pepper.
- Place prepped Brussels Sprouts into a medium bowl and drizzle with the olive oil mixture. Toss until the Brussels Sprouts are fully coated.
- Set aside for 20 minutes up to 4 hours. Toss occasionally (about every 20 to 30 minutes) to keep the Brussels Sprouts well coated.
- Just before serving, add almonds and pomegranate seed and toss to incorporate. Sprinkle with parmesan as desired.
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