- 1 1/2 pounds Brussels sprouts, finely shredded
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 3 tablespoons lime juice
- 1/3 cup minced fresh chives
- 1 teaspoon fresh thyme leaves
- 2 pinches salt, or more to taste
- 1 1/3 cups chopped hazelnuts
- 2 ounces crumbled blue cheese, or more to taste
- Remove about 1/4 the Brussels sprouts and thinly cut cross-wise with a knife; add back to the remaining shredded Brussels sprouts.
- 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.
04/03/2018
recipepes.com
Hazelnut and Fresh Brussels Sprout Salad, recipe
PT15M
PT1H
5
455 calories
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