Salt-Wilted Brussels Sprout Salad With Hazelnuts and Goat Cheese Recipe
SeriousEats.com
SeriousEats.com
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Ingredients

  • 1 3/4 pounds (800g) Brussels sprouts, trimmed and thinly shredded on a mandoline, divided
  • 2 teaspoons (8g) kosher salt, plus more to taste
  • 1 tangerine (about 5 ounces; 150g)
  • 1/2 medium shallot (about 3 ounces; 90g), minced
  • 1 teaspoon (5ml) Dijon mustard
  • 2 tablespoons (30ml) white wine vinegar
  • 6 tablespoons (90ml) extra-virgin olive oil
  • Freshly ground black pepper
  • 3/4 cup (170g) skin-on hazelnuts
  • 4 ounces (115g) fresh goat cheese, crumbled

Instructions

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