Brussels sprouts and blood orange salad with hazelnuts – Trine Hanneman
Tender Brussels sprouts with blood oranges and hazelnuts in a zesty dressing—perfect for a colorful winter lunch.
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Serving bowl
- Plate
- Microplane
- Whisk
- Mixing bowl
- Spoon
Ingredients
- 300 g Brussels sprouts
- 3 tbsp extra virgin oil
- 200 g cavolo nero
- 1 green chilli
- 3 blood oranges
- 75 g hazelnuts
- 1 tbsp finely grated orange zest
- 4 tbsp orange juice
- 1 tsp honey
- 3 tbsp grapeseed oil
- Sea salt flakes and freshly ground black pepper
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