Brussels-Sprout-and-Apple Salad

Name: Brussels-Sprout-and-Apple Salad
Prep time: 15 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 1 1/2 c. hazelnuts; 3 lb. Brussels sprouts, thinly sliced; 2 large Granny Smith apples, cored and julienned; 2 tbsp. Champagne vinegar; 2 tbsp. fresh lemon juice; 2 tbsp. olive oil; 1/4 tsp. kosher salt; 1/4 tsp. freshly ground pepper; 4 tbsp. grated Pecorino Romano

By Jacob and Molly JonesPublished: Apr 8, 2014

1 Rating

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brussels sprout and apple salad in a blue bowl being held by a man's hand

Cedric Angeles

Yields:

8 serving(s)

Prep Time:

15 mins

Total Time:

40 mins

Cal/Serv:

308

This salad is a delicious way to enjoy raw Brussels sprouts. The crunch of the little cabbages and tart apples is perfectly contrasted by buttery hazelnuts and pecorino cheese.

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Ingredients

1 1/2 cups hazelnuts
3 lb. Brussels sprouts, thinly sliced
2 large Granny Smith apples, cored and julienned
2 Tbsp. Champagne vinegar
2 Tbsp. fresh lemon juice
2 Tbsp. olive oil
1/4 tsp. kosher salt
1/4 tsp. freshly ground pepper
4 Tbsp. grated Pecorino Romano

Directions

1. Step 1Preheat oven to 350°F, with a rack set in the middle position. Meanwhile, on a baking sheet, spread hazelnuts in a single layer. Toast until nuts are lightly browned and fragrant, 10 to 15 minutes. Wrap nuts in a clean, damp tea towel. Let nuts steam for 3 minutes. Rub nuts in towel to remove loosened skins; let cool completely and set aside.
2. Step 2In a large bowl, add Brussels sprouts, apples, and reserved hazelnuts. In a medium bowl, whisk vinegar, lemon juice, olive oil, salt, and pepper to combine. Toss salad with dressing to coat. Sprinkle salad with pecorino Romano and serve immediately.

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