Maple-Dijon Brussels Leaf Salad is a crisp, refreshing dish that transforms humble Brussels sprouts into something elegant and irresistible. By separating the tender leaves instead of shredding them, this salad offers a delicate texture that absorbs the sweet and tangy maple-Dijon dressing beautifully. It’s light, flavorful, and surprisingly addictive.
Brussels Leaf Salad:
The combination of pure maple syrup and Dijon mustard creates a perfect balance of sweetness and sharpness. Tossed with fresh Brussels sprout leaves, toasted nuts, and perhaps a sprinkle of shaved Parmesan or dried cranberries, this salad delivers contrast in every bite—crunchy, tender, sweet, and savory.Perfect as a holiday side dish, a healthy weekday lunch, or a colorful addition to dinner parties, this salad proves that Brussels sprouts can be both sophisticated and crowd-pleasing.
History:
Brussels sprouts date back to Roman times but were widely cultivated in Belgium during the 16th century, which is how they earned their name. Traditionally roasted or steamed, they have long been a staple in European cuisine.In recent years, modern cooking trends have reimagined Brussels sprouts in raw preparations, such as shaved salads. This method highlights their natural crunch and slightly nutty flavor while preserving nutrients.The pairing of maple syrup and Dijon mustard reflects French culinary influence combined with North American sweetness, resulting in a harmonious, contemporary flavor profile.
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Maple-Dijon Brussels Leaf Salad – A Fresh, Vibrant Salad
Ingredients
- 1 lb fresh Brussels sprouts
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- Salt and black pepper to taste
- ¼ cup toasted pecans or walnuts
- ¼ cup shaved Parmesan cheese (optional)
- 1 small shallot (thinly sliced, optional)
Instructions
- Trim the ends of the Brussels sprouts and gently separate the leaves.
- Rinse and pat dry thoroughly.
- In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper.
- Place Brussels leaves in a large bowl.
- Pour dressing over the leaves and toss gently to coat evenly.
- Add toasted nuts, cranberries, shallot, and Parmesan if using.
- Toss lightly again and adjust seasoning if needed.
Notes
- Choose firm, bright green Brussels sprouts.
- Separate leaves gently to avoid tearing.
- Toast nuts for enhanced flavor.
- Adjust maple syrup for sweetness preference.
- Use fresh lemon juice for extra brightness if desired.
- Serve immediately for maximum crunch.
- Parmesan adds savory richness but is optional.
- Store leftovers in the refrigerator up to 2 days.
Tips for Brussels Leaf Salad:
- Use a mandoline to shave sprouts quickly if preferred.
- Massage leaves lightly with dressing for softer texture.
- Add thin apple slices for freshness.
- Sprinkle pomegranate seeds for color.
- Use grainy mustard for extra texture.
- Chill bowl before serving for crisp presentation.
- Add grilled chicken for a complete meal.
- Finish with cracked black pepper for bold flavour.
FAQs for Brussels Leaf Salad:
Q: Can I use shredded Brussels sprouts instead of leaves?
Yes, shredded sprouts work well and save time.
Q: Is this salad vegan?
Yes, if you omit Parmesan or use a plant-based alternative.
Q: Can I prepare it ahead of time?
You can prep ingredients in advance but dress just before serving.
Q: What nuts work best?
Pecans, walnuts, or sliced almonds are excellent choices.
Q: Can I substitute honey for maple syrup?
Yes, honey works well but changes the flavor slightly.
Conclusion:
Maple-Dijon Brussels Leaf Salad is a vibrant and refreshing dish that elevates everyday Brussels sprouts into a sophisticated, flavorful salad. With its perfect balance of sweetness, tanginess, and crunch, it’s ideal for both casual meals and festive gatherings. Simple to prepare yet elegant in presentation, this salad will quickly become a favorite at your table.