Brussels Sprout Salad with Cheddar, Hazelnuts, and Apple
This appealing new salad was just a few tweaks away from a permanent place on our table.
Keywords
- Side Dishes
- Vegetables
- Fruit
- Cheese
- Vegetarian
- Salads
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Spoon
Ingredients
- 3 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 1 small shallot, minced
- 1 garlic clove, minced
- Salt
- 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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