Best Brussels Sprouts Salad With Szechuan Peppercorn And Celery Recipes

Crispy Asian Brussels Sprouts Salad image

Provided by Jeff Mauro, host of Sandwich King

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

One 16-ounce bag shaved Brussels sprouts
1/4 cup olive oil
Kosher salt and freshly cracked black pepper
2 tablespoons rice wine vinegar
1 teaspoon Dijon mustard
Zest and juice of 1/2 orange
2 scallions, thinly sliced
1/2 cup toasted slivered almonds
1/2 cup fried wonton strips, for garnish

Steps:

Preheat the oven to 400 degrees F.
In a large bowl, toss the sprouts with 2 tablespoons of the olive oil and season with salt and pepper. Spread evenly on a baking sheet and roast, stirring halfway through, until the sprouts are beginning to brown and crisp around the edges about 20 minutes. Allow to cool slightly.
Meanwhile, in a large bowl, whisk together the rice wine vinegar, mustard, orange juice and zest and half the scallions. Slowly whisk in the remaining 2 tablespoons olive oil until emulsified. Add salt and pepper to taste.
Add the sprouts and almonds to the dressing and gently toss to combine. Taste and adjust the seasoning. Pile high on a serving platter and top with the wonton strips and remaining scallions.

Brussels Sprouts Salad with Szechuan Peppercorn and Celery image

Provided by Sue Li

Yield Makes 8 servings

Number Of Ingredients 10

3 tablespoons vegetable oil, such as grapeseed
1 tablespoon toasted sesame oil
1/3 cup rice-wine vinegar
1 large pinch ground white pepper
1 tablespoon Szechuan peppercorns, lightly crushed
Kosher salt
1 1/2 pounds Brussels sprouts, trimmed
3 celery stalks, thinly sliced (about 1 cup)
1 serrano chile, thinly sliced (optional)
1 cup cilantro (tender stems and leaves)

Steps:

In a large bowl, whisk together the oils, vinegar, white pepper, and peppercorns; season with salt. Working over the bowl, separate the Brussels sprout leaves and add them to the dressing. You may need to trim the core more as you get to the center of the sprouts. Add the celery and chile to the bowl and toss to combine. Let the salad sit about 15 minutes. Add cilantro and taste and adjust seasoning before serving.