Shaved Brussels Sprouts Salad With Lemon-Chile Vinaigrette & Toasted Hazelnuts Recipe

Cooking Directions

• STEP 1.Start by preparing the Brussels sprouts. Trim off the ends and remove any outer leaves that are wilted or discolored.
• STEP 2.Using a sharp knife or a mandoline slicer, thinly slice the Brussels sprouts. Alternatively, you can use a food processor with a slicing attachment.
• STEP 3.In a large bowl, combine the sliced Brussels sprouts with the lemon-chile vinaigrette. Toss well to coat the sprouts evenly.
• STEP 4.Let the salad marinate for at least 15 minutes to allow the flavors to meld together.
• STEP 5.Meanwhile, toast the hazelnuts in a dry skillet over medium heat until fragrant and lightly browned. Remove from heat and let them cool.
• STEP 6.Once the hazelnuts are cooled, roughly chop them and set aside.
• STEP 7.To serve, transfer the marinated Brussels sprouts salad to a serving platter or individual plates.
• STEP 8.Sprinkle the toasted hazelnuts over the top of the salad.
• STEP 9.Garnish with additional lemon zest or a sprinkle of chili flakes, if desired.
• STEP 10.Serve the shaved Brussels sprouts salad immediately and enjoy!

Cooking Tips

• For a milder flavor, blanch the Brussels sprouts in boiling water for 1-2 minutes before slicing.
• To make the salad ahead of time, prepare the Brussels sprouts and vinaigrette separately. Combine them just before serving to maintain the crunchiness of the sprouts.
• If you don't have hazelnuts, you can substitute them with toasted almonds or walnuts.

Storage and Serving

• This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Before serving leftover salad, give it a quick toss to redistribute the dressing and flavors.
• You can also add some grilled chicken or shrimp to turn this salad into a complete meal.