This simple Brussels sprout salad promises to see you through spring

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28th Oct 2019

There’s no denying that the hearty and wholesome bud that is the Brussels sprout is one of the cabbage family’s most underrated members. Low in calories and high in nutrients, Brussels sprouts are the perfect addition to any meal, namely in the form of a salad or side dish.

Thankfully, Alibi Bar & Kitchen, Australia’s first 100 per cent plant-based hotel bar and restaurant located within Ovolo Woolloomooloo, is serving up the ultimate Brussels sprout salad that promises to see you through the season. Complete with a maple carrot puree, this simple side is just what your spring menu has been missing, 

“This is one of the only dishes we kept on from the most recent winter menu, it’s just that good,” explains Alibi head chef, Jordan Brogan. “Brussels sprouts are best planted in the colder months but they still love a little sun which make them great in spring.”

“Using the outer leaves as a garnish helps the dish pop, they usually fall off in the cooking process and aren’t utilised so we’re really making the most of the produce,” adds Brogan. “The carrot and maple is such a great accompaniment and so simple to make, it really helps bring the whole dish together.”

To try your hand at serving up this super simple Brussels sprout salad, read on for the head chef’s step-by-step guide to building one of the restaurant’s bestselling dishes. 

Brussels sprout salad with maple carrot puree

• 200g Brussels sprouts
• 200g purple Brussels sprouts
• 500g carrots, peeled and sliced
• 10g sea salt
• 60ml maple syrup
• 30ml extra virgin olive oil
• 100g sunflower seeds
• 50g pepitas
• 25g black sesame seeds
• 25g white sesame seeds
• 25g hemp seeds
• Pinch of chili flakes (optional)
• Edible flowers

1. Take a couple of the outer leaves off the Brussels sprouts, keeping these to garnish the dish at the end. Cut the Brussels in half from the base.
2. Bring two litres of water to the boil, add five grams of salt then blanch the Brussels sprouts for two minutes before removing and placing into an ice bath. After five minutes take out of iced water and place on a paper towel to dry.
3. Bring one litre of water to the boil, add sliced carrots and cook until soft, for about three minutes.
4. Strain off water and place carrots, 80ml of water, maple syrup and five grams of salt into a high-speed blender. Blend on high until smooth, then slowly drizzle in the oil to emulsify.
5. Combine all seeds and toast at 160°C for 10 minutes.
6. Heat olive oil in a frying pan, adding the Brussels sprouts, centre side down and leave for about four minutes to caramelise.
7. While they’re cooking, spread carrot puree around a bowl, then place the Brussels sprouts in one half of the bowl.
8. Toss the fresh Brussels sprout leaves with a pinch of salt and chilli flakes before serving and place on top of the sautéed Brussels, finish with mixed seeds and edible flowers.