This crunchy salad, which combines Brussels sprouts’ bright green leaves with a tangy mustard vinaigrette, will win over even skeptical diners. Serve as an impressive side dish for the holidays or a weeknight meal with your family.
Special Diets:
Ingredients
Method
Using a paring knife, carefully core Brussels sprouts.
Pull apart the sprouts, separating the leaves from one another and place in a large bowl.
Toss with hazelnuts.
Combine shallot, vinegar, mustards, salt and nutmeg in a small saucepan and let sit for 5 minutes. Add oil.
Place pan over low heat and whisk slowly until vinaigrette is emulsified and warmed through, about 3 minutes.
Pour vinaigrette over Brussels sprouts and toss to fully coat leaves. Serve warm.
Nutritional Info
Serving Size
Calories
180
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.