Brussels Sprout Salad with Candied Hazelnuts and Lemon Vinaigrette

This is a very simple salad but the flavor combination is out-of -this-world, delicious.  If you haven’t had something like this before you will be very surprised at how well these few ingredients go together.

Salad

Benefits of Brussels sprouts: they extremely good for you; filling, moderately high in fiber, low in fat and cholesterol and they are also a good source of Riboflavin, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Vitamin B6, Folate, Potassium and Manganese.

  • 8 oz  raw Brussels sprouts, shredded

Candied Hazelnuts

  • 3/4 cup hazelnuts, peeled, shelled
  • 1 cup of sugar
  • 1/4 cup of water

Vinaigrette

  • 3/4 cup extra virgin olive oil
  • Juice of one lemon
  • 1 tsp salt
  • 1 tsp pepper
  • 3 tbsp sugar

Brussels Sprouts

1. Wash the brussels sprouts and cut the stems off, remove any loose or dirty leaves.

2. Using the slicing blade of your food processor, carefully shred the brussels sprouts.  If you do not have a food processor, this can also be done by by hand. Getting the ribbon effect is key, so however you prefer to do it!  Be sure to remove any white cores you find.

4. Set aside in a bowl in the refrigerator.

Candied Hazelnuts

1. On low-med heat, roast hazelnuts in a medium saute pan.  Toss them around periodically, their paper like shells will begin to come off. After about 15 minutes of roasting, let cool.  The remaining shells should flake off. Set aside. America’s Test Kitchen @TestKitchen suggests, transferring hazelnuts to a dish towel. Wrap them completely, twist the towel to seal. Then rub together to scrape off skin.

2. Cook sugar and 1/4 cup water in a medium, heavy saucepan over medium heat, stirring occasionally, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil, washing down sides with a wet brush to prevent crystals from forming. Let boil until syrup turns light amber, about 5 minutes; remove from heat.

3. Place a large sheet of parchment paper on your counter. When the sugar is amber in color, toss the hazelnuts in the sauce pan, swirl around for 3 seconds and pour the extremely HOT mixture onto the parchment paper.

4. Let cool for 5 minutes.

5. Break apart into large piece and toss into a sturdy ziplock bag.  Knock around the bag on the counter top, this will separate the candied nuts.

Vinaigrette

1. Whisk ingredients in a medium size bowl, adjust salt/pepper/sugar to taste.  Should be on the tart side.

To assemble:

Mix in a large bowl, toss brussels sprouts with vinaigrette, top with candied hazelnuts and serve! You will be surprised at the flavor combination, tart, sweet, crunchy…yum!

Brussels sprouts salad with Thai beef and spicy peanut noodles

I hope you enjoy! Thanks for reading…x-G

Toasted Almond and Gorgonzola Stuffed Dates Wrapped in Crispy Prosciutto.

Easy party food. I’ll keep this short and to the point.  10 minutes to prep, 20 minutes to bake and voila!

  • 20 pitted, dry, dates
  • 3 oz of good, pungent Gorgonzola cheese
  • 20 or so raw almonds, rough chopped
  • 1pkg sliced prosciutto
  • tooth picks

1. Rough chop almonds and toast them over low-med heat in a saute pan. Once they begin to brown evenly remove from heat.

2. Slice dates on one side and pull open, add a small sliver of cheese, just enough to stuff it.

3. Sprinkle a few almond pieces on top of the gorgonzola and close the date back up.

4. Roll the stuffed date in a 1″x4″ piece of prosciutto and secure with a toothpick.

5. Repeat until all dates are stuffed.

5. Bake in a preheated 350*F oven for 15-20 minutes or until prosciutto looks crisp.

This small bite hits every taste bud in your mouth; salty, sweet, crispy, nutty, soft, chewy and layered with flavor.  A  really quick and tasty app for your next party!

“One of the best hors d’oeuvre I’ve ever had!”- anonymous friend

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