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Warm Mustardy Brussels Sprout Salad

Serves 4 to 6
Time 25 min
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.
Ingredients
  • 1 pound Brussels sprouts trimmed
  • 1/2 cup blanched hazelnuts toasted and roughly chopped
  • 1 shallot very finely chopped
  • 2 tablespoons champagne vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon whole grain mustard
  • 1/2 teaspoon fine sea salt
  • 1/8 teaspoon grated nutmeg
  • 2 tablespoons extra-virgin olive oil
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.

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.
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  • 1 pound Brussels sprouts trimmed
  • 1/2 cup blanched hazelnuts toasted and roughly chopped
  • 1 shallot very finely chopped
  • 2 tablespoons champagne vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon whole grain mustard
  • 1/2 teaspoon fine sea salt
  • 1/8 teaspoon grated nutmeg
  • 2 tablespoons extra-virgin olive oil