This brussels sprout salad is a recipe I'm sharing at the request of a brussels-sprout-hating friend after I served this at a lunch! The key to what makes this so good is: shaving the brussels sprouts (makes the flavour so mild), the fresh juicy sweetness from the apple, pop of salty from the bacon and warm crunch from the hazelnuts. With all of that going on in a salad, you only need a very light simple dressing.
Author: Nagi | RecipeTin Eats
2 oz / 50g hazel nuts
180 g / 6oz bacon, chopped
300 g / 10 oz brussels sprouts
3tbspapple cider vinegar
Salt and pepper
Preheat oven to 180C/350F. Toast hazelnuts for 5 minutes or until golden brown. Cool then roughly chop. Set aside.
Either place the bacon on the baking tray used for the hazelnuts and bake until golden, or cook in a skillet. Drain on paper towels.
Cut apple into matchsticks, keeping the skin on. Toss in lemon juice.
Shave brussels sprouts finely using a slicer or food processor.
Place Dressing ingredients in a jar and shake well. Adjust salt and pepper to taste.
Place Salad ingredients in a bowl, toss with Dressing. Set aside for 5 minutes before serving (to soften the brussels sprouts slightly).
SERVE THIS WITH....This salad is quite light and refreshing, yet is loaded with flavour. So it pairs well with both lighter and heavy meals, both red and white meats and seafood as well.I served this with Self Saucing Oven Baked Barbecue Chicken which I also posted today.Nutrition per serving, assuming 6 servings.