Brussels Sprout Salad with Cheddar, Hazelnuts, and Apple | America's Test Kitchen
This appealing new salad was just a few tweaks away from a permanent place on our table.
Ingredients
- 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
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