30 MINUTES OR LESS
Brussels Sprouts with Hazelnuts & Cherries 3
P r e p 2 0 m i n
No cook
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Ser ves 12
The flavor and textures of this salad get better over time. Thinly sliced Brussels sprouts become one with the lemon dressing, and hazelnuts keep their crunch.
1 lb Brussels sprouts, trimmed and very thinly sliced
1. In a large bowl, combine the Brussels sprouts, onion, and cherries.
½ small red onion, thinly sliced
2. In a small jar, combine the oil, lemon zest and juice, mustard, salt, and black pepper. Seal the lid and shake the jar to emulsify the dressing. Drizzle the dressing over the Brussels sprouts mixture and toss well to coat. Arrange in a serving bowl and sprinkle with the hazelnuts.
¾ cup dried cherries 2 tbsp extra-virgin olive oil 1 tsp finely grated lemon zest, plus 2½ tbsp juice 1 tsp Dijon mustard
Per serving (about ⅔ cup): 96 Cal, 5 g Total Fat, 0 g Sat Fat, 101 mg Sod, 14 g Total Carb, 10 g Sugar, 3 g Fib, 3 g Prot.
½ tsp salt ¼ tsp black pepper ⅓ cup chopped unsalted dry-roasted hazelnuts
TEST KITCHEN TIP
126
Easy Ever yday Cooking
Here’s the best, easiest way to toast hazelnuts and remove their papery skins: Arrange the nuts in a single layer on a small pan, and bake them in a 350°F oven until they are golden. Remove the nuts from the oven and cool them completely. Wrap them in a kitchen towel and rub them together for 15 to 20 seconds, and the skin will release.
