Brussel Sprout Salad
A refreshing and crunchy salad combining the hearty goodness of brussels sprouts, the sweet crunch of apples, and the savory taste of bacon.
Ingredients
Salad Ingredients
- 300 g brussels sprouts Finely shaved
- 1 red apple red apple Cut into matchsticks
- 180 g bacon, chopped Cooked until golden
- 2 oz hazelnuts Toasted and chopped
- 1 tbsp lemon juice To prevent browning of apple
Dressing Ingredients
- 4 tbsp olive oil
- 3 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- to taste pinch Salt and pepper Adjust according to taste
Instructions
Preparation
- Preheat your oven to 180C/350F.
- Toast the hazelnuts for about 5 minutes or until they are golden brown. Once done, let them cool and then roughly chop them. Set aside.
- Place the chopped bacon on a baking tray and bake until golden or cook it in a skillet.
- Drain the bacon on paper towels to remove excess fat.
- Cut the apple into matchsticks, keeping the skin on, and toss them in lemon juice to prevent browning.
- Finely shave the brussels sprouts using a slicer or a food processor.
Dressing and Assembly
- In a jar, combine the dressing ingredients (olive oil, apple cider vinegar, Dijon mustard) and shake well.
- In a bowl, place all the salad ingredients, then toss them with the dressing. Let the salad sit for about 5 minutes before serving.
Notes
Serve on a large platter or in individual bowls. Pairs well with grilled meats or can be enjoyed on its own. Store leftovers in an airtight container in the refrigerator for up to 2 days.