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.
- 10-12 medium brussels sprouts, thinly sliced
- 1 shallot, thinly sliced
- 1 handful hazelnuts, toasted with honey
- 1-2 blood oranges
- 1 tablespoon olive oil
- 1 teaspoon dijon mustard
- blood orange juice (I squeezed the core after filleting it
- salt & pepper
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.