This is a salad with fresh hazelnuts, either roasted or not, with raw, shredded, and very fresh Brussels sprouts.

Recipe Summary

prep:
20 mins
additional:
5 mins
total:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Remove about 1/4 the Brussels sprouts and thinly cut cross-wise with a knife; add back to the remaining shredded Brussels sprouts.

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  • Whisk olive oil, lemon juice, lime juice, chives, thyme, and salt together in a bowl until dressing is smooth; set aside for flavors to blend, about 5 minutes.

  • Toss Brussels sprouts and hazelnuts together in a large bowl. Drizzle dressing over Brussels sprouts mixture; lightly toss to coat. Add blue cheese; toss to coat.

Cook's Note:

Aged Jack cheese or Parmesan cheese can be substituted for the blue cheese.

Nutrition Facts

336 calories; protein 10.5g 21% DV; carbohydrates 16.8g 5% DV; fat 28.1g 43% DV; cholesterol 7.1mg 2% DV; sodium 160.5mg 6% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/17/2017
I used feta rather than blue cheese... personal preference. Also I would toast and possibly candy the hazelnuts before adding. The dressing is so tart (and I love tart things) that it can come across as "one note." It needs a drizzle of honey or candied nuts. Read More
(2)
7 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/16/2017
I used feta rather than blue cheese... personal preference. Also I would toast and possibly candy the hazelnuts before adding. The dressing is so tart (and I love tart things) that it can come across as "one note." It needs a drizzle of honey or candied nuts. Read More
(2)
Rating: 5 stars
09/13/2015
What a wonderful salad! I used Parmigiano Reggiano instead of bleu cheese as suggested in the notes. A very interesting mix of flavours and textures. Thank you for the recipe. Read More
Rating: 5 stars
12/27/2016
So good! My family loved it. Read More
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Rating: 4 stars
07/07/2019
I substituted walnuts and feta cheese in this recipe. I added 3 tablespoons of honey and 1 cup of dried cranberries as I felt the taste needed some added sweetness to balance the savory. I recommend using a food processor or blender on shred setting to speed up the shredding of the Brussels sprouts (Recipe takes one hour if you use a hand grater.) Looks very pretty with the green and red colors. Read More
Rating: 4 stars
12/27/2019
Made this for a prime rib dinner I followed others suggestion and used honey feta and walnuts! It was very refreshing. Used the honey to take off the edge of the lime. Read More
Rating: 5 stars
03/05/2016
Great flavor. Light and crunchy. Used as side dish in conjunction with Beef Wellington. Only thing I would do differently is would make 1 and 1/2 times the dressing. Felt the sprout mixture could be more wet. Definite keeper. Read More
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