Brussels Sprout Salad with Cheddar, Hazelnuts, and Apple

From Cook's Country | October/November 2013

Why this recipe works:

Instead of roasted Brussels sprouts, we wanted a light, bright, raw preparation that was just as delicious. Shredding the Brussels sprouts super-thin is key, and letting them sit in the dressing for at least 30 minutes softens them fully and seasons them deeply. To flavor the salad, we chose a… read more

Instead of roasted Brussels sprouts, we wanted a light, bright, raw preparation that was just as delicious. Shredding the Brussels sprouts super-thin is key, and letting them sit in the dressing for at least 30 minutes softens them fully and seasons them deeply. To flavor the salad, we chose a simple lemon vinaigrette, rounded out with shallot and mustard. Sweet fruit, crunchy nuts, and creamy cheese are the finishing touches.

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Serves 8

Slice the sprouts as thin as possible. Shred the cheddar on the large holes of a box grater.

Ingredients

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