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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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