Charred Shaved Brussels Sprout Salad with Apricot Dressing
Quick-cooking and easy to dress up, these sprouts belong on your weeknight table.
Keywords
- Side Dishes
- Fruit
- Vegetables
- Salads
- Easter
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Cooking tools:
- Food processor
- Nonstick skillet
- Mixing bowl
- Whisk
- Serving platter
- Measuring spoon
- Stove
Ingredients
- 3 tablespoons apricot preserves, warmed
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons white wine vinegar
- 1 teaspoon lemon juice
- ¾ teaspoon table salt
- 2 pounds brussels sprouts, trimmed
- 1 teaspoon table salt
- ½ teaspoon pepper
- 6 tablespoons vegetable oil, divided
- ⅓ cup hazelnuts, toasted, skinned, and chopped
- 2 tablespoons chopped fresh tarragon
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