Brussel Sprout Salad

Name: Brussel Sprout Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 2 oz / 50g hazel nuts; 180 g / 6oz bacon, chopped; 1 red apple; 1 tbsp lemon juice; 300 g / 10 oz brussels sprouts; 4 tbsp olive oil; 3 tbsp apple cider vinegar; 2 tsp Dijon mustard; Salt and pepper

This brussels sprout salad is a recipe I'm sharing at the request of a brussels-sprout-hating friend after I served this at a lunch! The key to what makes this so good is: shaving the brussels sprouts (makes the flavour so mild), the fresh juicy sweetness from the apple, pop of salty from the bac...

⏱ 25 menit 🔨 Persiapan 15mnt 🔥 Masak 10mnt 📊 Sedang 🍽 4 porsi 👁 44

Bahan-bahan

4 porsi

2 oz / 50g hazel nuts
180 g / 6oz bacon, chopped
1 red apple
1 tbsp lemon juice
300 g / 10 oz brussels sprouts
4 tbsp olive oil
3 tbsp apple cider vinegar
2 tsp Dijon mustard
Salt and pepper

Langkah-langkah

Preheat oven to 180C/350F. Toast hazelnuts for 5 minutes or until golden brown. Cool then roughly chop. Set aside.
Either place the bacon on the baking tray used for the hazelnuts and bake until golden, or cook in a skillet. Drain on paper towels.
Cut apple into matchsticks, keeping the skin on. Toss in lemon juice.
Shave brussels sprouts finely using a slicer or food processor.
Place Dressing ingredients in a jar and shake well. Adjust salt and pepper to taste.
Place Salad ingredients in a bowl, toss with Dressing. Set aside for 5 minutes before serving (to soften the brussels sprouts slightly).