Brussels Sprout Salad with Cheddar, Hazelnuts, and Apple
This appealing new salad was just a few tweaks away from a permanent place on our table.
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 simple lemon vinaigrette, rounded out with shallot and mustard. Sweet fruit, crunchy nuts, and creamy cheese are the finishing touches.