Shaved Brussels Sprout Salad
A crisp salad of shaved sprouts, apple matchsticks, bacon, and toasted hazelnuts in a Dijon vinaigrette.
Equipment
- Rimmed Baking Sheet
- Sharp knife or mandoline
- Jar with lid
- Large mixing bowl
Ingredients
Main Ingredients
- 10 oz brussels sprouts trimmed and very thinly shaved
- 1 red apple cut into matchsticks, skin on
- 6 oz bacon chopped
- 2 oz hazelnuts toasted and chopped
- 1 tbsp lemon juice to keep the apple from browning
- 4 tbsp olive oil for the dressing
- 3 tbsp apple cider vinegar for the dressing
- 2 tsp Dijon mustard for the dressing
- ¼ tsp black pepper
- 1 pinch kosher salt only if needed
Instructions
Cooking
- Toast the nuts. Bake the hazelnuts on a tray at 350 degrees F for about 5 minutes until golden, cool, then chop.
- Crisp the bacon. Bake the chopped bacon at 350 degrees F for 12 to 15 minutes until crisp, or fry it, then drain on paper towels.
- Prep the produce. Cut the apple into matchsticks and toss with the lemon juice. Shave the sprouts as thin as possible.
- Make the dressing. Shake the oil, vinegar, Dijon, and pepper in a jar until creamy.
- Toss. Combine the sprouts, apple, bacon, and nuts with the dressing and let the salad rest 5 minutes before serving.
Notes
Substitutions: Pecans or walnuts can replace hazelnuts. Parmesan or goat cheese makes a good topping.
Tips: Shave the sprouts thin and cut the apple at the last moment so the salad stays crisp.
Storage: Refrigerate in an airtight container up to 2 days. Do not freeze.