Skip to main content
Salad

Brussels Sprout Salad

A salad of boiled Brussels sprouts dressed with French dressing, served with lettuce leaves and optional cold boiled tongue.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Brussels sprouts and lettuce work together. They rank in the top 59% of all ingredient pairs. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Brussels Sprout Salad

Ingredients

Directions

Prepare the sprouts

  1. Remove dead leaves and cut the little brown knots from the stems of the Brussels sprouts.

  2. Boil the sprouts in water for 12 minutes, then drain in a colander.

Dress and serve

  1. While hot, pour French dressing over the sprouts.

  2. Surround the salad with lettuce leaves.

  3. Chill in the refrigerator for 1 hour before serving.

  4. Add cold boiled tongue cut into neat pieces if desired.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Brussels sprouts + lettucetop 59% of all pairs
    Smell alikelow
    Cooked together0 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Brussels sprouts
Form the main body of the salad and provide its cabbage-like flavour and texture.
French dressing
Adds acidity and fat, and is absorbed by the warm sprouts as they cool.
Cold boiled tongue
Adds savoury, meaty flavour and protein as an optional addition.

The step that matters

Pour the dressing while the sprouts are hot. Warm vegetables absorb dressing more readily than cold ones, so the flavour penetrates the sprouts rather than pooling on the surface. Draining well first keeps the dressing from being diluted by excess water.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Chicken SaladChicken Salad623 recipesSalad DressingSalad Dressing491 recipesTomato SaladTomato Salad179 recipesCold SlawCold Slaw160 recipes