Shaved Brussels Sprouts Salad with Lemon-Chile Vinaigrette & Toasted Hazelnuts
Combine lemon zest, lemon juice, honey, crushed red pepper, salt and pepper in a large bowl. Whisking continuously, slowly drizzle in oil until all of it is incorporated and the mixture is thickened.Advertisement
Shred Brussels sprouts in a food processor fitted with the slicing disk. Transfer to the bowl. Add onion and hazelnuts and gently toss to combine.
Tip: Toasting nuts deepens the flavor and gives them a crisp, delightful crunch. To toast nuts, spread in a single layer in a small baking pan and bake in a 350°F oven until golden and fragrant, 5 to 7 minutes, stirring the nuts or shaking the pan once. Transfer to a small bowl or plate to cool. (When toasting hazelnuts, rub the nuts with a clean kitchen towel as soon as they come out of the oven to remove as much of the papery skin as possible.)
3 fat, 2 vegetable