How to Make Mad Nice’s Brussels Sprouts Salad

Learn how to make the dish from the Midtown restaurant at home.
61
Photograph by Rebecca Simonov

Mad Nice in Midtown is known for bringing the tasted of Italy to the city through its menu of modern Italian dishes including pizzas, pastas, and salads like the Brussels Sprouts Salad, which you can make at home with this recipe.

Ingredients

Brussels Sprouts Salad

  • 3 ounces blanched Brussels sprout leaves
  • 2 ounces shaved green apple
  • 2 ounces fennel
  • 1 ounce scallion curls
  • 2 ounces honey ricotta (see below)
  • 1 ounce savory granola mix (see below)
  • 1 pinch urfa pepper
  • 1 gram lime zest
  • 1 gram lemon zest
  • 2 ounces green tea vinaigrette (see below)

Honey Ricotta

  • 1/4 cup honey
  • 24 ounces ricotta Salt, to taste

Savory Granola

  • 155 grams rolled oats
  • 35 grams black sesame seeds
  • 85 grams flax seeds
  • 5 grams salt
  • 20 grams olive oil
  • 75 grams honey

Green Tea Vinaigrette

  • 6 green tea packets
  • 1 cup agave
  • 3 ounces chopped mint
  • 3 ounces chopped chives
  • 1/4 cup rice wine vinegar
  • 4 quarts water

Directions

Honey Ricotta

Combine honey, ricotta, and salt in a bowl. Mix together.

Savory Granola

  1. Combine all ingredients in a bowl and mix together.
  2. Place mixture on a tray and press down and together.
  3. Bake at 325 degrees Fahrenheit for 10-15 minutes until browned.

Green Tea Vinaigrette

  1. Steep tea packets in 4 quarts of hot water in a large container. Let sit for at least 30 minutes.
  2. Strain out the water thoroughly with a strainer. 3. While the tea is hot, mix in the agave. Let it cool completely. Then, mix in the rest of the ingredients.

Brussels Sprouts Salad

Mix the sprout leaves, green apple, fennel, scallions, honey ricotta, granola, urfa pepper, lemon and lime zest, and green tea vinaigrette in a large mixing bowl. Season with salt and pepper.

Mad Nice is located at 4120 Second Ave., Detroit. Call 313-558-8000 or visit madnicedetroit.com for more information. Plus, visit hourdetroit.com for even more recipes including Symposia’s Amish Bird and Bandit’s Bison Chili


This story is from the March 2024 issue of Hour Detroit magazine. Read more in our digital edition