Shaved Brussels Sprouts Salad with Brown Butter Dressing
This salad has an intriguing balance of nutty, fresh and tart flavors. The recipe is adapted from The Kitchn.
Makes 6 servings
1⁄2 cup toasted hazelnuts, roughly chopped
12 ounces brussels sprouts, stem end removed
1 large Pink Lady apple, or similar variety, halved and sliced 1⁄4 inch thick 4 teaspoons freshly squeezed lemon juice (divided)
4 tablespoons (1⁄2 stick) unsalted butter
1 tablespoon apple cider vinegar
1⁄2 teaspoon kosher salt
2 tablespoons canola oil
Prep time: 15 minutes.
Shave brussels sprouts using a mandoline or food processor to slice as thinly as possible. Transfer sprouts to a large bowl.
Place apple slices in a small bowl and toss with 2 teaspoons lemon juice to prevent browning.
Brown butter: Melt butter in a small saucepan over medium heat. Continue to cook, swirling occasionally, until butter is medium brown and smells nutty. Pour immediately into a glass jar or measuring cup to stop the cooking. Allow to cool slightly.
In a small bowl, combine vinegar, remaining 2 teaspoons lemon juice and the salt in a small bowl and whisk to combine. Whisking constantly, drizzle in brown butter until dressing is emulsified. Repeat with oil. Taste and season as needed. Pour dressing over brussels sprouts and mix thoroughly. Add apples and nuts and toss to combine.
Note: Salad can be made ahead of time and refrigerated several hours or up to overnight. Let sit at room temperature 30 minutes before serving to allow butter to soften. If making more than 2 hours ahead, add nuts just before serving.
Per serving: 211 calories, 9g carbohydrate, 3g protein, 19.5g fat (6g saturated), 226mg sodium, 3g fiber.