10/20/2014 - 3:05 PM

Brussels Sprout Salad with Cheddar, Hazelnuts, and Apple

Brussels Sprout Salad with Cheddar, Hazelnuts, and Apple


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


3 tablespoons lemon juice
2 tablespoons Dijon mustard
1 small shallot, minced
1 garlic clove, minced
Salt and pepper
6 tablespoons extra-virgin olive oil
2 pounds Brussels sprouts, trimmed, halved, and sliced very thin
4 ounces sharp cheddar cheese, shredded (1 cup)
1 Granny Smith apple, cored and cut into 1/2-inch pieces
1/2 cup hazelnuts, toasted, skinned, and chopped

1. Whisk lemon juice, mustard, shallot, garlic and 1/2 teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss Brussels sprouts with vinaigrette, and let sit for at least 30 minutes or up to 2 hours.

2. Fold in cheddar, apple, and hazelnuts. Season with salt and pepper to taste. Serve.

You can use the slicing disk of your food processor or slice the sprouts with a chef’s knife. Follow these steps to do the latter safely and quickly.

1. TRIM: Trim the stem end of each sprout and then cut each sprout in half through the cut end.

2. SLICE: With the flat surface on the cutting board, thinly slice each half.