I just made this salad this morning and then shared it on my foodie blog TheBigGiantFoodBasket, afterwards I ate it for lunch! Well I got so excited cuz it came out absolutely delicious that I thought I'd share it over here at 21 Rosemary Lane.
Anyway, how this recipe came about was while in New Orleans a few weeks ago, I had the opportunity to take out my beautiful niece Meghan for a pre-birthday dinner. I told Meghan it was her choice so she selected a restaurant right in the heart of the French Quarter called Sylvain. A most excellent choice I may add! She chose this Brussels sprouts salad as our appeteezer and wowzer...it was incredible!
Quite honestly it was one of the best things I ever ate! Not only are the sprouts so very light but this salad has the sweetness of the apple, the saltiness of the pecorino romano cheese, plus the earthy flavor of the toasted hazelnuts, all bathed in a refreshing sweet mustard dressing. It is pretty healthy eating to boot!
Ingredients
(You can always play with the proportions to make it more to your liking.)
8 oz of Brussels sprouts, sliced lengthwise with hard center discarded
1/2 cup of shelled hazelnuts toasted and cut in half
1/2 Pecorino romano cheese broken into small pieces
Fuji apple diced
For the dressing
3 T olive oil
3 T honey
3 T white balsamic vinegar
1 tsp. Dijon mustard
Whisk together the dressing ingredients and toss with the salad ingredients. Season with a little salt.
Enjoy!!
XO
Barbara, I was just telling my friend the other day that I hadn't had Brussel Sprouts in years and that I wanted to try cooking them again. Didn't really love them, but this salad sounds delicious. Thanks for sharing the recipe. I can't wait to try it!
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Jann
Hi Barbara. The salad looks so pretty and I bet it is very good. I looked back and saw your front Autumn porch, which I had missed. I thought I was looking at a picture in a high end decorator magazine. So beautiful. You are getting too good!!! Happy Wednesday..Judy
ReplyDeleteThank you Barbara for the recipe. I bought some fresh Brussels sprouts yesterday that I will use, all I will need to get is some hazel nuts. This will be perfect with dunner tonight.
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