Brussel Sprout Salad
A fresh and delicious salad combining brussels sprouts, sweet apples, and crunchy hazelnuts, perfect as a side dish or light meal.
Ingredients
Salad Ingredients
- 300 g brussels sprouts Finely shaved
- 1 red apple Cut into matchsticks
- 180 g bacon, chopped Cooked until golden
- 2 oz hazelnuts Toasted and roughly chopped
Dressing Ingredients
- 4 tbsp olive oil
- 3 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1 tbsp lemon juice To toss the apple in to prevent browning
- Salt and pepper To taste
Instructions
Preparation
- Preheat your oven to 180C/350F.
- Toast the hazelnuts on a baking tray for 5 minutes or until golden brown, then let them cool and roughly chop.
- Arrange the chopped bacon on the same baking tray and bake until golden, or cook in a skillet until crispy, then drain on paper towels.
- Cut the apple into matchsticks, keeping the skin on, and toss it in lemon juice.
- Finely shave the brussels sprouts using a slicer or food processor.
Dressing
- Combine olive oil, apple cider vinegar, and Dijon mustard in a jar and shake well, adjusting salt and pepper to taste.
Assembly
- Combine the salad ingredients in a bowl and toss with the prepared dressing.
- Let sit for 5 minutes before serving to soften the brussels sprouts slightly.
Notes
Serve chilled or at room temperature. Can accompany grilled meats or be a light meal on its own. Use additional hazelnuts for crunch.