Brussels Sprout Salad with Marinated Feta Cheese

Brussels Sprout Salad with Marinated Feta Cheese Recipe

We're in a funny period. It's not cold enough to make soup, but we're starting to get fall and wintry ingredients such as figs and Brussels sprouts despite the hot weather. I bought some Brussels sprouts from the local market and decided to make a salad with them. I think the brininess of the feta complements the flavor of the Brussels sprouts really well. I marinated some feta cheese with lemon juice, lemon zest and pink and green peppercorns, and added it to the steamed and grilled Brussels sprouts. The result is something that in no way resembles the boiled, lifeless Brussels sprouts that are reviled by kids and adults alike. In fact, the girls absolutely love Brussels sprouts, and they completely inhaled the salad. 

This winter, I'll post a Brussels sprout gratin that no one can resist . Stay tuned!

Ingredients

Yields: 6 servings

1-1/2 pounds Brussels sprouts
5 ounces feta cheese, cubed
1 teaspoon fresh oregano, finely chopped
1 teaspoon curly parsley, finely chopped
1 teaspoon fresh thyme, finely chopped
1-1/2 lemons
1/2 tablespoons pink, green and black peppercorn medley, slightly crushed
1/8 teaspoon red chili flakes, crushed
1 teaspoon sea salt (or regular salt)
4 tablespoons olive oil
1 tablespoon sugar
2 tablespoons grape-seed oil
1/8 teaspoon white pepper
1/4 cup sun-dried tomatoes in olive oil, coarsely chopped
1/4 cup sliced almonds
1 carrot
2 cups butter lettuce, shredded


Directions

Marinating the feta cheese: Place the diced feta in a bowl. Add red chili flakes, the lemon zest and the juice of half the lemon. Season with 1/2 teaspoon of sea salt and the multi-colored peppercorns. Add the 3 herbs. Drizzle with the olive oil. Toss well. Set aside.

Pickling the carrot: Peel the carrots. Shred the whole carrot. If you use the Messermeister tool, you'll get long threads of carrot. Cut into about 3-inch lengths. Place the carrots in a bowl. Sprinkle with sugar. Drizzle with the juice of half a lemon. Toss well. Set aside.

Steaming the Brussels sprouts: Trim the root a bit. Remove and discard the outer layer if the leaves are wilted or dark. Fill a large bowl of water. Wash the Brussels sprouts under running water. Bring a pot filled with water to a boil. Add the steamer insert, place the Brussels sprouts in the steamer and steam for about 15 minutes. Remove them for the steamer and let cool a bit until you can handle them without discomfort. Cut them into quarters.

Grilling the Brussels sprouts: Brush a hot griddle pan with grape-seed oil. Lightly coat the Brussels sprout quarters using a silicone brush. Place the pieces on the griddle. Cook until you get grill marks (about 2-3 minutes on each side) over medium heat. Do not overcook; they should be still tender and crisp, not mushy. Remove from the pan. While still hot, drizzle the remaining lemon juice and the remaining grape-seed oil. Season with salt and white pepper. Cool to room temperature.

For the sliced almonds: Quickly dry roast the almonds in a small pan over the stove for about 1-2 minutes until slightly golden. Transfer to a plate. Set aside.

Assembly time: On a large platter, start by layering a bed of shredded lettuce. Add the pickled carrots, sun-dried tomatoes, Brussels sprouts and marinated feta cheese with its marinating liquid. Garnish with the toasted almonds.

Bon appétit!


Tips

If you want to serve this dish as a main course, just top with sunny side up eggs, accompanied with grilled garlic bread.

I think the feta cheese marinating mixture is enough seasoning for the salad but the little one asked for a salad dressing. So I put a balsamic reduction vinaigrette on the side for those who wanted some.

You can add any other herbs for marinating feta cheese, I used what I had on hand.

I like dry roasting the sliced almonds a bit before adding them to the salad, to bring a little color and a nice nutty aroma. It also provides addition protein for a vegetarian diet.

Brussels Sprout Salad with Marinated Feta Cheese Recipe

Published By: Jacqueline Pham on September 26, 2009.


Comments

Discussion:
[-] Fabulous ANY time! - Guest-VeggieGirl
I eat brussels sprouts year-round practically, haha. Your salad looks fabulous.

VeggieGirl Website Link
[ Posted at 7:32 AM on 9/26/09 | Reply ]
That marinated feta sounds great!

Jessica @ How Sweet It Is Website Link
[ Posted at 8:06 AM on 9/26/09 | Reply ]
[-] Coleen's Recipes - Guest-Coleen
The brussel sprout recipe looks delicious. Why do you use grape seed oil, is it for the flavor? I have never used it.

Coleen Website Link
[ Posted at 7:29 PM on 9/26/09 | Reply ]
[-] Grape-Seed Oil - Jackie
Grape seed oil is a neutral oil. I used it because of its high smoke point for grilling the Brussels sprouts and used the remaining oil for the salad dressing. Grape seed oil is ideal for salad dressing, cooking and frying for its healthful qualities but you can use any other oil.
[ Posted at 10:08 PM on 9/26/09 | Reply ]
What a great salad! I used to not like Brussels Sprouts growing up, but now I love them. This salad definitely goes on my "must make" list... :)

Andrea@WellnessNotes Website Link
[ Posted at 11:02 PM on 9/26/09 | Reply ]
[-] Brussel Sprouts - Guest-LeaAnn
Can't wait for the gratin! Thanks for all of the delicious posts.

Lea Ann Website Link
[ Posted at 10:43 AM on 9/27/09 | Reply ]
[-] oh this does sound good - Guest-OysterCulture
I love this combo and the creative (at least for me) use of brussels sprouts. thanks for sharing

OysterCulture Website Link
[ Posted at 7:50 AM on 10/2/09 | Reply ]
[-] Very tasty salad - Guest-Homecook
It's a very tasty salad. I'll cook it at home soon. :)

Home cook Website Link
[ Posted at 10:43 AM on 12/17/13 | Reply ]

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