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Brussels Sprout Salad With Hazelnuts
Ingredients
- It was such a hit it became a staple at his restaurant in the cooler months. This version is a little more friendly for home cooks, cutting down on time while keeping the essence of the salad.
- While this may seem like a lot of vinegar, the sprouts soak it right up.
- Don’t skip massaging the Brussels sprouts, which coaxes out the tenderness (and makes them easier to digest).
- Ingredients
- ¼ cup red wine vinegar
- 1 medium shallot, thinly sliced
- 1 medium garlic clove, grated
- 1 teaspoon kosher salt
- 3 tablespoons olive oil
- 1 pound Brussels sprouts, thinly sliced
- ½ cup hazelnuts, finely chopped
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