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Shaved Brussels sprout salad with hazelnuts, cheddar, and apples

Shaved Brussels Sprout Salad with Hazelnuts, Cheddar, and Apples

Leigh Belanger and Rebecca Haley-Park
This salad tastes even better the next day—store it dressed sans cheese and nuts (sprinkle those on top just before serving). If you don’t have a mandoline to shred the sprouts, a very sharp chef’s knife does the trick.
Servings 4

Ingredients
  

  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoons honey
  • 6 tablespoons olive oil
  • Sea salt to taste
  • Ground black pepper to taste
  • 1 pound Brussels sprouts trimmed and shaved on a mandoline
  • 1 firm apple such as Honeycrisp, sliced
  • 4 ounces clothbound cheddar cheese shaved
  • ¼ cup toasted hazelnuts skins rubbed off, roughly chopped

Instructions
 

  • Whisk apple cider vinegar, lemon juice, and honey together in a small bowl. Slowly whisk in olive oil until emulsified. Season to taste with salt and pepper.
  • Combine Brussels sprouts plus half the dressing in a large bowl and toss to coat. Add more dressing as desired (you may not use it all). Add apples and toss to coat. Divide salad between 4 plates and garnish with cheese shavings and hazelnuts.