Description
Thinly shaved Brussels sprouts tossed with fresh tangerine juice and zest, honey, cumin, olive oil and toasted hazelnuts. This bright, fibre-rich fall salad tastes even better after resting overnight.
Ingredients
- 1 pound (450 g) Brussels sprouts, finely shaved
- 2 tangerines
- 1/3 cup toasted hazelnuts, roughly chopped
- 1 tablespoon ground cumin
- 1-2 teaspoons honey
- 3 tablespoons extra-virgin olive oil, plus more as needed
- 1 lime
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Brussels sprouts. Trim the ends and remove any damaged outer leaves. Shave the sprouts very thinly using a sharp knife or mandoline. Place in a large serving bowl.
- Build the dressing in the bowl. Zest one tangerine directly over the sprouts, then squeeze in its juice. Add the olive oil, cumin, honey, salt and pepper. Toss thoroughly to coat the shredded sprouts.
- Add the citrus. Peel the second tangerine, separate the segments and chop them into bite-sized pieces. Add to the salad along with any juice released during chopping. Also add juice of 1 lime and about half your hazelnuts, fold in.
- Taste and adjust. Toss again, then taste. Add more honey if the citrus is particularly tart, more olive oil if the dressing needs rounding out, or additional salt and pepper to bring the flavours into balance.
- Finish with more tangerine or lime zest and remaining hazelnuts on top for a colourful finish.
- Rest before serving. Serve immediately for a fresh, crunchy salad, or refrigerate for several hours or overnight for a softer, more fully seasoned result. Add the reserved hazelnuts just before serving to preserve their crunch.
Notes
• Cumin: One tablespoon gives the salad a pronounced, earthy flavour. If using ground cumin, start with 1 teaspoon and increase to taste if you prefer a more restrained spice profile.
• Make ahead: This salad is excellent prepared the day before. The citrus dressing softens the shredded sprouts and allows the flavours to meld.
• Texture: Finely shaved sprouts absorb the dressing more evenly than thick slices. A mandoline makes quick work of the preparation; use the hand guard.
• Storage: Refrigerate in an airtight container for up to 3 days. Add the final hazelnut garnish just before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Chopping, Mixing
- Cuisine: North American
