Brussels Sprout Salad Recipe
It used to be that Brussels sprouts were really controversial. You either like them, or you really hate them. There’s no in-between. But in the past several years, Brussels sprouts started popping up on menus across America. In the mid 2000s, chefs like David Chang, the brains behind Momofuku and Noodle Bar, started roasting them to a crispy, carmelized level, and customers went nuts for them.
Other restaurants started offering similar versions, and the demand for Brussels increased. In the US, there are 2,500 acres of land dedicated to growing Brussels. By 2019, it increased to 10,000 acres to satisfy the demand for the growing vegetable. Even though the tiny cabbage was gaining in popularity, still, many avoided it like the plague.
But did you know that your love or hate of Brussels sprouts could be blamed on genetics? In fact, you may end up hating Brussels sprouts when you are young, but as you age, you may develop a taste for them! Yes, there is a science behind why you may not like Brussels!
THE SCIENCE
In 1931, a chemist named Authur Fox conducted an experiment and accidentally released a compound called phenylthiocarbamide (PTC). Another scientist nearby complained the release caused a bitter taste in his mouth, while Arthur tasted nothing. Arthur was curious as to why and decided to conduct an experiment to further investigate.
Arthur decided to test some of his family members and friends and found that PTC tasted bitter to some but not to others. It was concluded that the ability to taste PTC is genetic. A gene called TAS2R38 was identified as the cause of this.
So what does any of this have to do with Brussels sprouts you ask? As it turns out, Brussels contains PTC, causing a strong link between the ability to detect PTC and the love or hate of Brussels sprouts. Around 50% of the world’s population have a mutation on this gene, making them unable to taste the bitterness associated with sprouts, and therefore, like them more than others.
WARM BRUSSELS SPROUT SALAD
Lucky for me, I am in the 50% population that likes Brussels sprouts. Raw in a salad, sauteed, steamed, or roasted—I like it all! I love it, especially in the Fall in a warm salad, mixed with bacon or ham.
This salad is great for your Thanksgiving table or just any day of the week. Granny Smith apples are roasted first and then mixed with cider vinegar, Dijon mustard, shallots, and olive oil to make a delicious warm dressing. The dressing can be made ahead and refrigerated for up to 3 days. Bring to room temperature and whisk to recombine before tossing.
The salad is topped with goat cheese, caramelized first in a skillet until it bubbles and a golden crust is formed. Sprinkle on top of the salad before serving.
Learn how to make this Brussels sprouts Salad recipe by following the easy instructions:
WHAT YOU WILL NEED:
The Dressing
- 1 Granny Smith apple, peeled, quartered and cored
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 1 tablespoon water
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon shallot, finely chopped
- 1/2 cup plus 1 tablespoon avocado oil
The Salad
- 2 tablespoon pine nuts
- 4 slices of bacon
- 1 pound Brussels sprouts, leaves separated and cores discarded
- 1 Fuji apple, cut into 1/3 inch dice
- 2 tablespoons flat-leaf parsley, chopped
- 4 ounce aged goat cheese, chilled and quartered
- 1 1/2 teaspoon chives, snipped
Step 1:
Preheat the oven to 425°. Peel your Granny Smith apples and toss them in a baking dish with 1 tablespoon of olive oil. Season with kosher salt and roast for 15 minutes until tender and browned in spots.
Toss apples with olive oil and roast
Step 2:
In a blender, add the apples with the juices, 1 tablespoon of water, 1 tablespoon of cider vinegar, 1/2 teaspoon of Dijon mustard, 1/2 teaspoon of chopped shallots, and 1 tablespoon of olive oil. With the machine on, slowly pour in 1/2 cup of avocado oil and puree until smooth. Season with salt and pepper and set aside in the refrigerator.
Step 3
In a large skillet, toast 2 tablespoons of pine nuts until golden and fragrant, about 4 minutes. Transfer to a small plate and set aside.
Step 4
In the same skillet, add three slices of bacon and cook until crispy. Remove the bacon on a plate covered with paper towels to drain. Add the Brussels sprouts and Fuji apple in the bacon fat and cook. Season with salt and pepper. Cook until the leaves wilt slightly, about 3 minutes. Add the pine nuts, parsley, and 6 tablespoons of the apple dressing and cook until warmed through about 1 minute. Break your bacon into pieces and toss into salad. Transfer to a plate.
Step 5
Heat a medium nonstick skillet over high heat. Add the goat cheese to the skillet and cook undisturbed until the cheese begins to bubble and a golden crust is formed, about 1 minute. Remove the goat cheese and set on top of the warm salad. Sprinkle with chives and serve immediately.
Adapted from Loretta Keller’s recipe.
BRUSSELS SPROUT SALAD WITH GOAT CHEESE
[stars_rating_avg]Ingredients
The Dressing
1 Granny Smith apple, peeled, quartered and cored
2 tablespoons extra-virgin olive oil
Kosher salt
1 tablespoon water
1 tablespoon apple cider vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon shallot, finely chopped
1/2 cup plus 1 tablespoon avocado oil
The Salad
2 tablespoon pine nuts
4 slices of bacon
1 pound Brussels sprouts, leaves separated and cores discarded
1 Fuji apple, cut into 1/3 inch dice
2 tablespoons flat-leaf parsley, chopped
4 ounce aged goat cheese, chilled and quartered
1 1/2 teaspoon chives, snipped
Instructions
Make The Dressing
Preheat the oven to 425°
In a baking dish, toss the Granny smith apples with 1 tablespoon of olive oil. Season with salt and pepper and roast for 15 minutes.
Add the entire contents of the baking dish to a food processor. Add the water, apple cider vinegar, Dijon mustard, shallot, and the remaining 1 tablespoon of olive oil.
With the food processor on, slowly pour in 1/2 cup of avocado oil and puree until smooth. Taste and season with salt and pepper. Refrigerate while you make your salad.
Cook Your Salad
In a large skillet, toast the pine nuts for 4 minutes until fragrant over medium low heat. Transfer to a plate and set aside.
In the same skillet, add in your bacon and cook until crispy. Remove the bacon and set on paper towels to drain.
With the bacon fat in the skillet, add in your Brussels sprouts leaves and Fuji apple. Season with salt and pepper. Cook until leaves are slightly wilted, about 3 minutes.
Add the pine nuts, parsley, and 6 tablespoons of the apple dressing and cook until warmed through about 1 minute. Break up your bacon and add to salad and toss. Transfer to a plate.
Heat a medium nonstick skillet over high heat. Add in goat cheese and cook undisturbed until the cheese begins to bubble and a golden crust is formed, about 1 minute per side.
Carefully place the cheese on top of the salad. Sprinkle with chives and serve immediately
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Nutrition Facts
Calories
609.27
Fat
54.23 g
Sat. Fat
11.18 g
Carbs
23.83 g
Fiber
6.79 g
Net carbs
17.06 g
Sugar
12.47 g
Protein
12.2 g
Sodium
299.93 mg
Cholesterol
23.93 mg
