Hazelnut and Fresh Brussels Sprout Salad is a bright, crunchy dish that transforms raw Brussels sprouts into a fresh and flavorful masterpiece. Thinly sliced or finely shaved, the sprouts develop a tender bite while maintaining their natural crispness. Paired with toasted hazelnuts, this salad delivers a beautiful balance of earthy, nutty, and slightly sweet flavours.
Fresh Brussels Sprout Salad :
Unlike heavy roasted preparations, this fresh version highlights the clean, green taste of Brussels sprouts. A light vinaigrette enhances their natural nuttiness without overpowering the dish. The addition of lemon juice or apple cider vinegar brings a lively brightness that keeps every bite refreshing.Perfect for lunch, holiday tables, or as a light side dish, this salad proves that simple ingredients can create something sophisticated and satisfying.
History:
Brussels sprouts originated in ancient Rome and were later cultivated extensively in Belgium during the 16th century, which gave them their name. Traditionally served cooked, they were long associated with hearty winter meals.Modern culinary trends have introduced raw Brussels sprout salads, where shaving or slicing the sprouts makes them tender and palatable without cooking. This technique preserves nutrients and provides a delightful crunch.Hazelnuts have a long history in European cuisine, particularly in French and Italian dishes. Their rich, buttery flavour pairs naturally with green vegetables, making them an ideal companion to fresh Brussels sprouts.
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Hazelnut and Fresh Brussels Sprout Salad
Ingredients
- 1 lb fresh Brussels sprouts (trimmed and thinly sliced or shaved)
- ⅓ cup hazelnuts (toasted and roughly chopped)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice or apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper to taste
Instructions
- Trim the base of each Brussels sprout and remove any damaged outer leaves.
- Thinly slice with a sharp knife or use a mandoline for fine shreds.
- Place shaved sprouts in a large bowl.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
- Pour dressing over sprouts and toss well to coat.
- Add toasted hazelnuts and gently mix.
- Add cheese or fruit if desired.
- Let the salad rest for 5–10 minutes before serving to soften slightly.
Notes
- Use fresh, firm Brussels sprouts for best texture.
- Slice thinly for tenderness.
- Toast hazelnuts to enhance flavour.
- Adjust sweetness to balance bitterness.
- Massage lightly with dressing for softer leaves.
- Serve chilled or at room temperature.
- Cheese adds richness but is optional.
- Store leftovers refrigerated up to 2 days.
Tips for Fresh Brussels Sprout Salad :
- Use a mandoline for uniform slices.
- Chill the bowl before serving for extra crispness.
- Add pomegranate seeds for color and sweetness.
- Sprinkle fresh herbs like parsley or chives.
- Use orange zest for a citrus twist.
- Try balsamic vinegar for deeper flavor.
- Add grilled chicken or chickpeas for protein.
- Finish with cracked black pepper for boldness.
FAQs for Fresh Brussels Sprout Salad :
Q: Can Brussels sprouts be eaten raw?
Yes, when thinly sliced, they are crisp, mild, and delicious raw.
Q: Can I prepare this salad in advance?
Yes, it can be made 1–2 hours ahead and kept chilled.
Q: Is this recipe vegan?
Yes, if you omit cheese or use a plant-based alternative.
Q: Can I substitute other nuts?
Yes, almonds, pecans, or walnuts work well.
Q: How do I prevent bitterness?
Balance with acidity and a touch of sweetness in the dressing.
Conclusion:
Hazelnut and Fresh Brussels Sprout Salad is a simple yet refined dish that highlights the crisp freshness of raw sprouts paired with rich, toasted hazelnuts. Light, nutritious, and full of texture, it’s a versatile salad that works beautifully for everyday meals or special occasions. With minimal ingredients and maximum flavor, this vibrant salad is sure to impress.