BRUSSELS SPROUT SALAD
Ingredients
- 36 Brussels sprouts sliced on Cone #4
- 2 scallions / green onions chopped
- 1 tbs basil leaves chopped
- 1 apple cut on Cone #3, use sweeter apple
- 1/4 cup dried cranberries
- 1/2 red onion Strung Cone #2
- 1/2 tsp crushed red pepper optional
Dressing
- lemon juice about 1 to 2 lemons
- 1/4 cup olive oil
- 1 tbs Dijon mustard
- 1 tbs maple syrup
- 1/2 tsp black pepper ground
- 2 tbs hazelnuts chopped
- salt to taste
Instructions
- Place all salad ingredients in a large bowl and toss to combine. Set aside.
- In a small bowl, whisk together all dressing ingredients.
- Pour lemon hazzelnut dressing over salad, toss to combine and serve.
Notes
Shaved Brussels Sprouts Salad with Apples, Hazelnuts & Brown Butter Dressing
Serves4 to 6
Ingredients
- 1/4 cup hazelnuts
- 12 ounces Brussels sprouts
- 1 small or 1/2 large crisp, red apple
- 4 tablespoons unsalted butter
- 1 tablespoon white wine vinegar
- 4 teaspoons freshly squeezed lemon juice, divided
- 1/2 teaspoon kosher salt
- 2 tablespoons grapeseed or other neutral oil
- Arrange a rack in the middle of the oven and heat to 350°F. Spread the hazelnuts on a rimmed baking sheet. Toast until lightly golden-brown and the skins are peeling away 10 to 15 minutes. Transfer the nuts to a clean dish towel, wrap up the nuts, and let steam for a minute. Rub the nuts with the towel to remove as many skins as possible. (Not all of the skins will be removed, which is fine.) Coarsely chop the nuts and set aside.
- Shave the Brussels sprouts by gripping the stem end with your fingers and using a mandoline to slice as thinly as possible down to the stem, or until the sprout is too short to safely slice. (Alternatively, you can use a food processor to shave the sprouts. Trim and discard the stems and use the slicing blade of the food processor to finely shred the sprouts.) Place the shaved sprouts in a large bowl.
- Halve and core the apple, then use the mandoline to cut into 1/4-inch thick slices. Place the apple slices in a small bowl and toss with 2 teaspoons of the lemon juice to prevent browning; set aside.
- Have a small Pyrex or other, heatproof liquid measuring cup ready. Melt the butter in a small saucepan over medium heat. Cook, swirling occasionally until butter is dark brown and smells nutty. Immediately pour into the measuring cup to stop the cooking. Let cool slightly.
- Place the vinegar, remaining 2 teaspoons lemon juice, and salt in a small bowl and whisk to combine. While whisking constantly, slowly drizzle in the brown butter until the dressing is thick and emulsified. Whisk in the oil. Taste and season as needed.
- Pour the dressing over the Brussels sprouts and mix in thoroughly with your hands. Add the apples and nuts and toss to combine.
Recipe Notes
Make ahead: The salad can be assembled ahead of time and refrigerated for several hours or up to overnight. Let sit at room temperature for 30 minutes before serving. If making more than 2 hours ahead, add the nuts just before serving for best texture.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
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