Marinated Brussels Sprouts
A refreshing chilled salad featuring tender-crisp Brussels sprouts marinated in a zesty lemon-herb vinaigrette. This make-ahead side dish combines sprouts with celery and tomatoes for a vibrant and flavorful combination perfect for any season.
An original recipe by Forkin
- Total time
- 2 hr 25 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 199 kcal
Allergen information: may contain celery, mustard, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Salad
- 500 gbrussels sprout, trimmed
- 60 gcelery, thinly sliced
- 240 gcanned diced tomato, drained
For Boiling
- 1 tspsalt
Dressing
- 4 tbspolive oil
- 2 tbsplemon juice, freshly squeezed
- 1 tspdijon mustard
- 1 tspdried oregano
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
Garnish
- 4 pcslettuce, large leaves for serving(optional)
Equipment
pot · large bowl · colander · whisk · cutting board · knife · small bowl
The method
Step by step
- 1
Fill a medium pot with water, add the salt for boiling, and bring to a rolling boil over high heat.
About 5 min
- 2
While the water is heating, prepare the Brussels sprouts by trimming off the tough ends and removing any discolored outer leaves.
About 5 min
Cook’s note: If some sprouts are much larger than others, cut them in half to ensure even cooking.
- 3
Carefully add the Brussels sprouts to the boiling water and cook for 5-7 minutes, or until they are tender when pierced with a fork but still bright green.
About 7 min
Cook’s note: Avoid overcooking the sprouts, as they can become mushy and lose their vibrant color.
- 4
Drain the sprouts in a colander and immediately rinse them under cold water to stop the cooking process and cool them down.
About 2 min
- 5
In a small bowl, combine the olive oil, lemon juice, Dijon mustard, dried oregano, dressing salt, and black pepper.
About 1 min
- 6
Whisk the dressing ingredients together until fully combined and slightly thickened.
About 1 min
Cook’s note: You can also shake these ingredients in a sealed jar for an easy, well-emulsified dressing.
- 7
In a large bowl, combine the cooled Brussels sprouts, sliced celery, and drained diced tomatoes.
About 1 min
- 8
Pour the dressing over the vegetables and toss gently to ensure everything is evenly coated.
About 1 min
- 9
Cover the bowl and refrigerate for at least 2 hours to allow the vegetables to marinate and absorb the flavors of the dressing.
About 2 min
Cook’s note: For best results, marinate for up to 4 hours.
- 10
Before serving, give the salad a final toss. Serve chilled, optionally spooned into lettuce leaf cups.
About 1 min
Per serving
Nutrition
- Calories
- 199kcal
- Protein
- 5.5g
- Carbs
- 16.4g
- Fat
- 14.1g
- Fibre
- 6.3g
- Sugar
- 5.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
This dish is served cold; enjoy directly from the refrigerator.
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