Escarole-and-Brussels Sprout Salad Recipe

Name: Escarole-and-Brussels Sprout Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 2 tablespoons Champagne vinegar; 1 tablespoon sugar; Kosher salt; 1 medium red onion, halved lengthwise and very thinly sliced crosswise; 1/2 cup buttermilk; 2 tablespoons extra-virgin olive oil; 1 teaspoon coarsely ground black pepper; 1/2 small garlic clove, minced; Two 3/4-pound heads of escarole, white and light green leaves only, torn into bite-size pieces; 1 pound brussels sprouts, shredded; 1 cup marcona almonds, chopped

Servings: persons

1/2 cup plus 2 tablespoons Champagne vinegar
1 tablespoon sugar
Kosher salt
1 medium red onion, halved lengthwise and very thinly sliced crosswise
1/2 cup buttermilk
2 tablespoons extra-virgin olive oil
1 teaspoon coarsely ground black pepper
1/2 small garlic clove, minced
Two 3/4-pound heads of escarole, white and light green leaves only, torn into bite-size pieces
1 pound brussels sprouts, shredded
1 cup marcona almonds, chopped

1
In a medium bowl, whisk 1/2 cup of the vinegar with the sugar and 1/2 teaspoon of salt until the sugar dissolves.
2
Add the onion and toss.
3
Let stand at room temperature, tossing occasionally, until the onion is bright pink and crisp-tender, about 30 minutes.
4
Drain well.
5
In a serving bowl, whisk the buttermilk with the olive oil, pepper, garlic and the remaining 2 tablespoons of vinegar.
6
Season the dressing with salt.
7
Add the escarole, brussels sprouts, almonds and pickled onion and toss.
8
Season with salt and toss again; serve.

516

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1/2 cup plus 2 tablespoons Champagne vinegar, 1 tablespoon sugar, Kosher salt, 1 medium red onion, halved lengthwise and very thinly sliced crosswise, and more.

Yes, Escarole-and-Brussels Sprout 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!

Escarole-and-Brussels Sprout Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions