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Active Time
20 minutes
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Total Time
35 Minutes
Szechuan peppercorn's unique flavor is tingly and refreshing rather than chile-hot. You can find them in gourmet shops or online. You can also substitute a pinch of red-pepper flakes if you'd prefer a bit of heat instead.
Ingredients
Makes 8 servings
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.
Dressing can be made 3 days ahead. Brussels sprout leaves can be separated up to 2 days in advance and stored in an airtight container or resealable bag in the refrigerator. All ingredients except the cilantro can be combined up to 1 hour ahead. Add the cilantro just before serving.
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Reviews (2)
Back to TopHusband and I did not care for this combination of flavors at all.
bellsfl
Fl
11/20/2016
This was a really interesting way to serve brussels sprouts. The peppercorn flavor was indeed refreshing, and a nice counterpoint to the bitterness of the sprouts. A word of warning though - it does not keep well once it's all tossed together, so maybe only put together what you think will get eaten right away, and reserve the rest of the dressing and sprouts seperately for leftovers. Also, seperating the leaves is a pain - if it were for any meal other than a once-a-year affair I would just shred the sprouts.
Anonymous
NYC
12/1/2014
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