Brussel Sprout Petal Salad Recipe

Name: Brussel Sprout Petal Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 nicely firm heads of Brussel Sprouts; 2 tablespoons pine nuts; 1 medium clove garlic, pressed; 1/4 cup EVOO; 1 teaspoon lemon juice, fresh if possible; 1 teaspoon balsamic vinegar, white if possible; 1/2 teaspoon Dijon mustard; 1/4 teaspoon salt; 1/4 teaspoon coarse black pepper; 2 tablespoons finely minced green onions; 2-4 shakes Tabasco (optional); Parmesan shavings

Servings: persons

20 nicely firm heads of Brussel Sprouts
2 tablespoons pine nuts
1 medium clove garlic, pressed
1/4 cup EVOO
1 teaspoon lemon juice, fresh if possible
1 teaspoon balsamic vinegar, white if possible
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon coarse black pepper
2 tablespoons finely minced green onions
2-4 shakes Tabasco (optional)
Parmesan shavings

1
Discard any damaged outer leaves, then carefully separate leaves from each sprout and set aside.
2
In a small dry fry pan toast the pinenuts until very lightly golden and set aside.
3
Prepare a bowl of ice water.
4
Bring a medium saucepan of salted water to a boil and drop th Brussel Sprout leaf petals into the boiling water. In 15 seconds, strain them and drop them into the ice bath to stop the cooking. This will brighten the green but still leave them al dente. Blot them with paper towels.
5
If serving immediately, whisk together the remaining ingredients except for the Parmesan and nuts (taste and adjust seasonings), toss with the leaf petals, arrange on four chilled plates and garnish generously with slivered Parmesan and pine nuts.
6
If not to be served immediately, refrigerate the petals in a sealed plastic bag and combine the dressing and greens when ready to serve garnished with Parmesan slivers and pine nuts...and enjoy!

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 20 nicely firm heads of Brussel Sprouts, 2 tablespoons pine nuts, 1 medium clove garlic, pressed, 1/4 cup EVOO, and more.

Yes, Brussel Sprout Petal Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Brussel Sprout Petal Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions