By AprilPublished Brussels sprouts are often underrated and overlooked, but when prepared correctly, they can be transformed into a delicious and nutritious dish.
In a medium mixing bowl, combine half of the shredded Brussels sprouts with 2 teaspoons of salt. Massage and squeeze the salted sprouts for about 2 minutes to soften them and release their liquid.
Juice the tangerine, keeping half of the peel for later zesting. Add the juice to the salted sprouts and toss to coat. Cover the bowl and refrigerate for at least 15 minutes, up to 4 hours.
In a small bowl, mix together the shallot, Dijon mustard, vinegar, and finely grated zest of the reserved tangerine peel. Whisk in the olive oil and season with salt and pepper. Set aside.
In a small skillet, toast the hazelnuts over medium-high heat, stirring constantly, until the skins start to take on a light roasted smell (about 4 minutes). Let them cool slightly, then transfer to a zipper-lock bag and gently crush them with a heavy pan or skillet to form large broken chunks.
Remove the salted sprouts from the refrigerator. Massage and squeeze them once more, then drain and squeeze well to remove any excess moisture. Transfer them to a serving bowl.
Add the remaining shredded raw Brussels sprouts and toasted hazelnuts to the bowl with the salted sprouts. Whisk the dressing again and drizzle it all over the salad (using just enough to lightly coat everything; you might have some dressing leftover). Season
Brussels sprouts are often underrated and overlooked, but when prepared correctly, they can be transformed into a delicious and nutritious dish. One such preparation is the Salt-Wilted Brussels Sprout Salad with Hazelnuts and Goat Cheese. This recipe combines the earthy flavor of Brussels sprouts with the crunch of toasted hazelnuts and the creamy tang of goat cheese. It's a winning combination that will have you coming back for seconds.
When it comes to preparing Brussels sprouts, the secret lies in the wilting process. By salting the sprouts and allowing them to sit for a while, you draw out excess moisture, resulting in a more tender and flavorful vegetable. This technique also helps to mellow out the sometimes bitter taste of Brussels sprouts, making them more palatable for those who may be wary of these mini cabbages.
To start, trim the ends of the Brussels sprouts and remove any discolored or damaged outer leaves. Then, thinly slice the sprouts using a sharp knife or a mandoline. The thin slices will wilt more quickly and evenly when salted.
No salad is complete without a satisfying crunch, and the Salt-Wilted Brussels Sprout Salad delivers just that with the addition of toasted hazelnuts. Hazelnuts add a nutty flavor and a pleasant textural contrast to the wilted sprouts. To toast the hazelnuts, simply spread them on a baking sheet and roast in the oven until golden and fragrant.
Roasting hazelnuts intensifies their flavor and gives them a delightful crunch. To roast hazelnuts, spread them out on a baking sheet in a single layer. Place the baking sheet in a preheated oven and bake for about 10-15 minutes, or until the nuts are golden brown. Be sure to keep a close eye on them, as they can go from perfectly toasted to burnt in a matter of seconds.
Goat cheese is the final component that brings everything together in this salad. Its creamy texture and tangy flavor complement the wilted Brussels sprouts and toasted hazelnuts perfectly. Crumble the goat cheese over the salad just before serving to add a luxurious touch to each bite.
When selecting goat cheese for this salad, opt for a soft and creamy variety. The mild flavor of the cheese will not overpower the other ingredients, allowing their flavors to shine through. Goat cheese also pairs well with the slight bitterness of the Brussels sprouts, creating a harmonious balance of flavors.
The Salt-Wilted Brussels Sprout Salad with Hazelnuts and Goat Cheese is a delightful dish that showcases the versatility of Brussels sprouts. By wilting the sprouts with salt, adding the crunch of toasted hazelnuts, and the creaminess of goat cheese, this salad transforms a humble vegetable into a gourmet delight. Give it a try and discover a new appreciation for Brussels sprouts.
Absolutely! Feel free to substitute hazelnuts with almonds, walnuts, or pecans for a different flavor profile.
The salad is best enjoyed fresh, but you can store it in an airtight container in the refrigerator for up to 2 days. However, keep in mind that the sprouts may lose their crunchiness over time.
Certainly! You can customize the salad by adding ingredients like dried cranberries, chopped apples, or even bacon for extra flavor and texture.
While a food processor can be used to slice the sprouts, be careful not to over-process them. You want thin slices, not mushy sprouts.
Yes, this salad is vegetarian-friendly and can be enjoyed by those following a vegetarian diet.
It's best to prepare the salad just before serving to maintain its freshness and crunch. However, you can prepare the individual components in advance and assemble the salad right before serving.
If you're not a fan of goat cheese, you can substitute it with feta cheese or even crumbled blue cheese for a different flavor profile.
The salad is traditionally served cold or at room temperature, but you can certainly enjoy it slightly warm if that's your preference.
AprilCook, recipe developer and the heart of Chefwiz. More about April
