Equipment
Ingredients
Brussels Sprouts
- 500 g brussels sprouts, halved and trimmed
- 2000 ml water, for blanching
- 15 g kosher salt, for the blanching water
Candied Pecans
- 60 g pecan halves
- 30 g light brown sugar
- 15 g unsalted butter
- 1 g kosher salt
Balsamic Dressing
- 45 ml extra virgin olive oil
- 15 ml balsamic vinegar
- 5 g dijon mustard
- 2 g kosher salt
- 1 g black pepper, freshly ground
Assembly
- 80 g smoked feta cheese, crumbled
Nutrition (per serving)
Method
In a large pot, bring the water and 15g of kosher salt to a rolling boil, reaching approximately 100°C/212°F. Prepare an ice bath in a separate large bowl.
Add the prepared Brussels sprouts to the boiling water and blanch until bright green and tender-crisp.
Use a slotted spoon to transfer the Brussels sprouts immediately to the ice bath for 1 minute to halt the cooking process. Drain thoroughly and pat completely dry with paper towels.
In a skillet over medium heat, melt the unsalted butter. Add the brown sugar, pecan halves, and a pinch of salt. Stir continuously until caramelized, syrupy, and fragrant, reaching approximately 160°C/320°F. Transfer immediately to parchment paper to cool and harden.
In a mixing bowl, aggressively whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, salt, and black pepper until fully emulsified.
Heat a dry skillet over medium-high heat. Add the dried, blanched Brussels sprouts and toss briefly to evaporate any remaining surface moisture and warm them through gently.
Transfer the warm Brussels sprouts to a large serving bowl. Add the crumbled smoky feta cheese and the cooled, separated candied pecans. Drizzle the balsamic dressing over the top.
Gently toss all the ingredients together until the Brussels sprouts are evenly coated with the dressing. Plate and serve immediately while the sprouts are still warm.
Chef's Notes
- Thoroughly drying the blanched Brussels sprouts is absolutely critical. Residual water will dilute the vinaigrette and prevent it from clinging properly to the leaves.
- If smoked feta is unavailable, toss standard crumbled feta with a pinch of smoked paprika before assembling the salad to achieve a nearly identical flavor profile.
- Adding a small amount of Dijon mustard acts as a powerful emulsifier, keeping the oil and balsamic vinegar bound together while adding a subtle savory depth that balances the sweet pecans.
- Tossing the dried sprouts in a hot, dry skillet right before assembly ensures they are warm enough to slightly soften the feta and release its smoky aromatics without actually melting it.
Storage
Refrigerator: 2 days — Store the dressing and candied pecans separately from the Brussels sprouts to maintain texture and crunch.
