Brussels Sprouts Salad with Szechuan Peppercorn and Celery

by Cindi SutterFounder of The Spirited Table®- Recipe by SUE LI EPICURIOUS OCTOBER 2014

PHOTO BY LINDA PUGLIESE, FOOD STYLING BY DIANA YEN

PHOTO BY LINDA PUGLIESE, FOOD STYLING BY DIANA YEN

Szechuan peppercorn's unique flavor is tingly and refreshing rather than chile-hot. You can find them in gourmet shops or online. You can also substitute a pinch of red-pepper flakes if you'd prefer a bit of heat instead.
Makes 8 servings

Ingredients
3 Tbsp vegetable oil, such as grapeseed
1 Tbsp toasted sesame oil
1/3 cup rice-wine vinegar
1 large pinch ground white pepper
1 Tbsp Szechuan peppercorns, lightly crushed
Kosher salt
1 1/2 lbs Brussels sprouts, trimmed
3 celery stalks, thinly sliced (about 1 cup)
1 serrano chile, thinly sliced (optional)
1 cup cilantro (tender stems and leaves)

Instructions

  1. In a large bowl, whisk together the oils, vinegar, white pepper, and peppercorns; season with salt. Working over the bowl, separate the Brussels sprout leaves and add them to the dressing. You may need to trim the core more as you get to the center of the sprouts. Add the celery and chile to the bowl and toss to combine. Let the salad sit about 15 minutes. Add cilantro and taste and adjust seasoning before serving.

Do ahead of time

  1. Dressing can be made 3 days ahead. Brussels sprout leaves can be separated up to 2 days in advance and stored in an airtight container or resealable bag in the refrigerator. All ingredients except the cilantro can be combined up to 1 hour ahead. Add the cilantro just before serving.