Monday, November 6, 2017

Recipe | Shaved Brussel Sprout Salad with Hazelnut Crunch

There are a few recipes I have dog eared from the last two issues of Martha Stewart Living magazine.  Three of which are part of this week's menu plan.  I will share if any others are winners too.  I was excited to try this salad because it looked simple and sounded really fresh.  It was both!!  I will definitely make this again and again this fall and winter.  Maybe even for Thanksgiving.  The best part of this salad is the caramelized hazelnut crunch.  So much lemon and rosemary that I was a little skeptical but oh my goodness it is THE BEST.   Sorry my pics aren't the greatest, but it's dark early so I'm taking what I can get.  

this stuff. crazy good.

Recipe | Shaved Brussel Sprout Salad with Hazelnut Crunch
1 pound (6 cups) shredded/shaved brussel sprouts (I used Trader Joes pre-shredded)
1/4 cup olive oil
2 Tablespoons fresh lemon juice
Hazelnut Crunch Topping *see below

Toss these ingredients together.

Hazelnut Crunch
5 TBS olive oil
1 cup hazelnuts, chopped
2 TBS lemon zest (2 lemons)
1/4 cup rosemary, minced
2 TBS granulated sugar
2 TBS fresh lemon juice
salt and pepper

Warm olive oil over medium low heat. Add lemon zest and rosemary.  Cook for 1 minute. Add hazelnuts, cook till golden, about 1 more minute.  Add sugar and lemon juice and salt and pepper.  Cook till caramelized.  About 1-2 minutes. Don't let it burn. Pour into a small bowl and let cool for about 30 minutes.  Then break it up and toss into salad.

Topping can be made ahead of time, 1-2 days, and stored in an air tight container. 


  1. Am I missing the Pinterest icon on your photo? This is lovely.


    1. I'm sorry it's not showing up on your screen! Hopefully just a temporary glitch!! :)