Brussel Sprout Salad
This brussels sprout salad is a recipe I'm sharing at the request of a brussels-sprout-hating friend after I served this at a lunch! The key to what makes this so good is: shaving the brussels sprouts (makes the flavour so mild), the fresh juicy sweetness from the apple, pop of salty from the bacon and warm crunch from the hazelnuts. With all of that going on in a salad, you only need a very light simple dressing.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 oz / 50g hazel nuts
- 180 g / 6oz bacon, chopped
- 1 red apple
- 1 tbsp lemon juice
- 300 g / 10 oz brussels sprouts
- 4 tbsp olive oil
- 3 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- Salt and pepper
Instructions
- 1
Preheat oven to 180C/350F. Toast hazelnuts for 5 minutes or until golden brown. Cool then roughly chop. Set aside.
- 2
Either place the bacon on the baking tray used for the hazelnuts and bake until golden, or cook in a skillet. Drain on paper towels.
- 3
Cut apple into matchsticks, keeping the skin on. Toss in lemon juice.
- 4
Shave brussels sprouts finely using a slicer or food processor.
- 5
Place Dressing ingredients in a jar and shake well. Adjust salt and pepper to taste.
- 6
Place Salad ingredients in a bowl, toss with Dressing. Set aside for 5 minutes before serving (to soften the brussels sprouts slightly).