Can I roast the Brussels sprouts in the oven instead of baking them?

Yes, halve the Brussels sprouts and spread them out on a baking sheet with a little olive oil. Roast in a preheated oven (approximately 200°C) until golden brown and crispy.

Is there an alternative to balsamic vinegar?

You can use white wine vinegar or apple cider vinegar for a slightly fresher vinaigrette.

Can I make the salad in advance?

You can cut the chicory in advance, but only add the warm Brussels sprouts and the vinaigrette just before serving.

How long will this salad keep in the refrigerator?

About 1 day — otherwise the Brussels sprouts may release moisture and lose their crispness.

What should I drink with this salad?

A light white wine with a little spice or a fresh rosé goes well with the bitter notes of chicory and the roasted flavour of Brussels sprouts.

Chicory salad with roasted Brussels sprouts

Name: Chicory salad with roasted Brussels sprouts
Cook time: 25 min
Total time: 25 min
Yield: 4p
Ingredients: 500g Brussels sprouts; 4 heads of endive; Pink peppercorns; 2 blood oranges; 1 shallot; Handful of cashews; Olive oil; 1 tsp mustard; Fleur de sel

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25min

•

Easy

A surprising salad that combines winter crunchiness and fresh vegetables: crispy Brussels sprouts fried to gold, together with finely sliced endive and a light vinaigrette. Ideal as a flavorful side dish or light lunch: subtly bitter, deliciously savory, and full of texture.

Ingredients

What do you need?

Quantity: 4p

500g Brussels sprouts
4 heads of endive
Pink peppercorns
2 blood oranges
1 shallot
Handful of cashews
Olive oil
1 tsp mustard
Fleur de sel

Preparation method

How do you make this?

Clean and cook the Brussels sprouts
Trim the tough base of the Brussels sprouts and halve them. Heat the olive oil in a pan over medium heat. Add the Brussels sprouts with the shallot and cook until golden and slightly tender, bringing out their natural sweetness and making the outside crispy.

Slice the chicory
Finely slice the chicory — this thin texture provides a fresh, slightly bitter contrast to the roasted Brussels sprouts.

Make the vinaigrette
In a bowl, mix the balsamic vinegar, mustard, and honey. Slowly whisk in the remaining olive oil until you have a smooth vinaigrette. Season with salt and pepper.

Assemble the salad
Place the sliced chicory in a large bowl. Add the warm Brussels sprouts and pour over the vinaigrette. Gently toss to coat everything evenly, ensuring the sprouts retain their crispy edges.

Serve
Let the salad rest a few minutes for the flavors to meld and serve at room temperature or lightly warm.

Tips

Do not cook the Brussels sprouts too quickly; medium heat gives them the best color without burning.
Do not cut the chicory too coarsely — thin strips create a better balance with the firm Brussels sprouts.
Taste the vinaigrette first and adjust the balsamic-to-honey ratio until you reach your perfect balance.
For extra crunch, add some toasted nuts (such as hazelnuts or walnuts) just before serving.
Serve the salad immediately after adding the vinaigrette so the Brussels sprouts stay crispy and don’t get soggy.