Brussels Sprout Apple Salad with Bacon and Hazelnuts
A crunchy shaved brussels sprout salad with red apple, crisp bacon, toasted hazelnuts, and a cider Dijon dressing.
Equipment
- Baking tray
- Sharp knife or mandoline
- Large mixing bowl
- Jar with lid
Ingredients
Main Ingredients
- 10 oz brussels sprouts trimmed and finely shaved
- 1 large red apple cut into matchsticks
- 6 oz bacon chopped, regular cut
- 2 oz hazelnuts toasted and roughly chopped
- 4 tbsp olive oil for the dressing
- 3 tbsp apple cider vinegar for the dressing
- 2 tsp Dijon mustard for the dressing
- 1 tbsp lemon juice to toss the apple
- 1 pinch salt for the dressing
- ¼ tsp black pepper for the dressing
Instructions
Cooking
- Toast the nuts. Heat the oven to 350 degrees F, then toast the hazelnuts on a tray for 5 minutes until golden and fragrant. Cool and chop roughly.
- Crisp the bacon. Bake the chopped bacon on a tray or brown it in a skillet over medium heat until deep golden, then blot on paper towels.
- Shave the sprouts. Trim the stems and slice the sprouts paper thin with a slicer or food processor, then loosen the ribbons in a large bowl.
- Dress the apple. Cut the apple into matchsticks with the skin on and coat them in the lemon juice so they stay bright.
- Shake the dressing. Add the oil, vinegar, Dijon, salt, and pepper to a jar and shake until glossy and thick.
- Toss and rest. Combine the sprouts, apple, bacon, and hazelnuts with the dressing and let the bowl sit for 5 minutes before serving.
Notes
Substitutions: Use walnuts or pecans for the hazelnuts. Swap the bacon for toasted seeds plus a pinch of smoked paprika for a meat free version.
Tips: Shave the sprouts thin and add the apple at the last moment so it stays crisp.
Storage: Refrigerate dressed salad in an airtight container up to 2 days. Keep the components separate for longer storage. Do not freeze.