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Brussels Sprouts Salad with Dijon Vinaigrette

Appetizer, Dinner, Salad, Sides, VegetablesTove Balle-PedersenComment
Brussels Sprouts Salad with Dijon Vinaigrette

Brussels Sprouts Salad with Dijon Vinaigrette

I'm trying to cut down on the starchy sides at dinner time. I wanted to try another way to eat brussels sprouts. I  been cooking with brussels sprouts in my brussels sprouts purée, and the crispy salad on top, made me think of making a salad.

Ingredients:

  • 10-12 medium brussels sprouts, thinly sliced
  • 1 shallot, thinly sliced
  • 1 handful hazelnuts, toasted with honey
  • 1-2 blood oranges

Dijon vinaigrette:

  • 1 tablespoon olive oil
  • 1 teaspoon dijon mustard
  • blood orange juice (I squeezed the core after filleting it
  • salt & pepper

Directions:

Dressing: Shake the ingredients in a mason jar, season with salt and pepper.

In a large bowl toss brussels sprouts and shallot together with the dressing until everything is well-coated. Plate the salad and top with blood orange fillets and hazelnuts.