- 1/4 cup hazelnuts
- 3/4 pound brussels sprouts
- 1 small (or 1/2 large) crisp, red-skinned apple
- 4 tablespoons unsalted butter
- 1 tablespoon white wine vinegar
- 4 teaspoons lemon juice, divided
- 1/2 teaspoon salt
- 2 tablespoons grapeseed or other neutral oil
Welcome back! I hope that everyone had a great Thanksgiving holiday. I know that I definitely ate way too much pie but it was definitely worth it. I’m back in action this week, with only 1 week to go until my 12 Days of Christmas begins. There will be 12 days of delicious holiday recipes accompanied by 12 exciting giveaways.
Speaking of giveaways, I also wanted to remind all of my Milwaukee-area readers to tune in tomorrow to The Morning Blend at 9:00 to see me cooking up some delicious Butternut Macaroni and Cheese! I’ve got a really exciting giveaway launching tomorrow that I’m sure you’ll want to enter.
But until then, I’ve been hearing a lot about brusell sprouts lately. I’ve never had a brusell sprout up until this point and I think it’s because they have such a bad rap. Lucky for me they were served steamed at my Thanksgiving meal this year so I was able to try one. They aren’t half bad. It’s like eating a mini cabbage. I have also been wanting to try them raw in this recipe for a brusell sprout salad. I’ve got to say, I think brusell sprouts are the new asparagus, raw or cooked!
Start by preheating the oven to 350 degrees. Lay the hazelnuts out on a baking sheet and place in the oven for 10-15 minutes. Once you remove the nuts from the oven, place them in a clean dish towel and wrap them up to steam them for about 10 minutes. Rub the towel around on the hazelnuts to remove as many skins as possible. Set the hazelnuts aside.
Here’s where you’ll slice the brusells. You can use a mandolin to thinly slice them but I’m a bit afraid of this method. I used a knife and sliced the brusells as thinly as I could and then tossed them in a bowl. Once you’re done slicing the brusells, use the mandolin or a knife to thinly slice the apple and toss with 2 tablespoons of lemon juice to prevent them from browning. Set the apples aside.
Now for the dressing. In a small saucepan melt the butter and continue to cook until small brown bits for and then pour the butter into a measuring cup to cool slightly. In a separate bowl, combine the remaining lemon juice, salt and vinegar. Slowly stir in the butter until it begins to thicken and then add in the oil.
Toss the dressing with the shaved brusells and then add in the apples and hazelnuts. This can be served right away or made ahead and served at a later time. Be sure to allow the salad to come to room temperature for 30 minutes before serving.