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.
Special Diets:
Ingredients
- 1 pound Brussels sprouts, trimmed and halved lengthwise
- 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.
Nutritional Info:
Per serving: 180 calories (130 from fat), 14g total fat, 1.5g saturated fat, 0mg cholesterol, 330mg sodium, 11g carbohydrates (4g dietary fiber, 2g sugar), 4g 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.
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Ingredients
- 1 pound Brussels sprouts, trimmed and halved lengthwise
- 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