Brussels Sprouts Salad

I feel like I always add fruit, nuts and cheese to salads. Look! It's another salad with fruit, nuts and cheese! Surprise!

But really, that's the salad that I like. So here it is again, with Brussels sprouts this time. Yep, you can eat them raw. Who knew? Okay, I'm surprised.

4 to 6 servings
30 minutes prep time


Make the Vinaigrette:
1/2 teaspoon finely grated lemon zest
1/2 cup lemon juice (the juice of 2 medium lemons)
2 teaspoons honey
3 teaspoons Dijon mustard
1/3 cup hazelnut or walnut oil
salt & pepper to taste

Mix all the above ingredients in a small bowl and whisk, or put them in a jam jar, seal, and shake until well blended.

Make the Salad:
1/2 cup hazelnuts
200 grams (scant 1/2 pound) Brussels sprouts
1/2 cup dried cranberries
2 or 3 clementines or mandarin oranges
1/2 cup coarsely grated or finely shaved Parmesan cheese

Toast the hazelnuts in a dry skillet, stirring frequently until they turn a little darker in spots. Put them out onto a plate to cool.

Meanwhile, wash trim and shred the Brussels sprouts as finely as you can and put them in a salad bowl. Add the dried cranberries. Peel the oranges, and divide them into segments. Cut the segments in half and add them to the salad. Chop the nuts roughly and add them to the salad.

Toss the salad with the dressing, then sprinkle the cheese over and mix it in gently.




Last year at this time I made Finnish Nisa (Pulla) and German Stollen.