Brussels Sprouts Salad with Szechuan Peppercorn and Celery

Name: Brussels Sprouts Salad with Szechuan Peppercorn and Celery
Yield: 4 servings
Ingredients: 1 3 tablespoons vegetable oil, such as grapeseed; 1 1 tablespoon toasted sesame oil; 1 1/3 cup rice-wine vinegar; 1 1 large pinch ground white pepper; 1 1 tablespoon Szechuan peppercorns, lightly crushed; 1 Kosher salt; 1 1 1/2 pounds Brussels sprouts, trimmed; 1 3 celery stalks, thinly sliced (about 1 cup); 1 1 serrano chile, thinly sliced (optional); 1 1 cup cilantro (tender stems and leaves)

From the kitchen of Carly

Raw Brussels sprout leaves get the Szechuan treatment here, tossed with crisp celery and a sesame-vinegar dressing that tingles on your tongue. Cilantro and optional serrano heat round out a salad that's textural, spicy, and impossibly fresh.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 tablespoons vegetable oil, such as grapeseed
11 tablespoon toasted sesame oil
11/3 cup rice-wine vinegar
11 large pinch ground white pepper
11 tablespoon Szechuan peppercorns, lightly crushed
1Kosher salt
11 1/2 pounds Brussels sprouts, trimmed
13 celery stalks, thinly sliced (about 1 cup)
11 serrano chile, thinly sliced (optional)
11 cup cilantro (tender stems and leaves)

Instructions

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.