Shredded Brussels Hazelnut Crunch (Printable Version)
# What You'll Need:
→ Produce
01 -
250 grams finely shredded Brussels sprouts, tight and bright green bulbs
02 -
30 milliliters fresh lemon juice, from a plump lemon
→ Oils & Vinegars
03 -
30 milliliters extra-virgin olive oil, fruity and high quality
→ Nuts & Crunch
04 -
60 grams toasted hazelnut crunch, small clusters of roasted hazelnuts
→ Seasonings
05 -
Kosher salt, to taste
06 -
Freshly ground black pepper, to taste
# Step-by-Step Directions:
01 -
Using a sharp chef's knife or a food processor slicing disk, finely shred the Brussels sprouts into thin, wispy pieces that will absorb the dressing and provide a light texture.
02 -
Whisk together fresh lemon juice and extra-virgin olive oil in a small bowl until emulsified and slightly creamy in appearance to ensure even flavor distribution.
03 -
Place shredded Brussels sprouts in a large bowl, pour the lemon and olive oil dressing over them, then add three quarters of the hazelnut crunch. Toss thoroughly using hands or salad tongs to coat evenly.
04 -
Sprinkle kosher salt and freshly ground black pepper over the salad. Toss lightly, then taste and adjust seasoning as necessary. Allow the salad to sit for one minute to tenderize the sprouts slightly.
05 -
Transfer the salad to a serving dish and sprinkle the reserved hazelnut crunch on top for maximum texture contrast. Serve immediately to maintain crispness and vibrancy.
# Helpful Notes:
01 -
The salad can be made up to one day ahead but combine dressing and hazelnut crunch just before serving to retain freshness and crunch.
02 -
Rolling lemons before juicing maximizes juice yield.
03 -
Toast hazelnuts until golden and fragrant for optimal flavor.