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.
- 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
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.