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.
2
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 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.)
Originally Submitted
8/30/2019
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