Shaved Brussels Sprout Salad with Hazelnuts, Cheddar, and Apples
Ingredients
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 2 tablespoons honey
- 6 tablespoons olive oil
- Sea salt to taste
- Ground black pepper to taste
- 1 pound Brussels sprouts trimmed and shaved on a mandoline
- 1 firm apple such as Honeycrisp, sliced
- 4 ounces clothbound cheddar cheese shaved
- ¼ cup toasted hazelnuts skins rubbed off, roughly chopped
Instructions
- Whisk apple cider vinegar, lemon juice, and honey together in a small bowl. Slowly whisk in olive oil until emulsified. Season to taste with salt and pepper.
- Combine Brussels sprouts plus half the dressing in a large bowl and toss to coat. Add more dressing as desired (you may not use it all). Add apples and toss to coat. Divide salad between 4 plates and garnish with cheese shavings and hazelnuts.
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
Photographer Evi Abeler
Evi Abeler is a food and still life photographer based in New York City. She helps art directors, cookbook authors and designers to communicate the love, passion and thought that goes into every project and creates modern, yet classic images. Her clients in advertising, publishing, hospitality and retail include Food & Wine Magazine (which named her Digital Food Award Winner), Harper Collins Publishing and Whole Foods Markets.
Leigh Belanger
Leigh Belanger is culture's former food editor. She's been a food writer, editor, and project manager for over a decade— serving as program director for Chefs Collaborative and contributing to local newspapers and magazines. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.
