By Jess O’Toole

This fresh autumn recipe is a whole new take on Brussels sprouts. The tiny cabbages are thinly sliced and steamed until crisp and tender. Complimented by sweet and juicy apples as well as crunchy hazelnuts, this salad is a refreshing surprise. Steaming the Brussels sprouts actually enhances this vegetable’s cholesterol lowering properties. Brussels sprouts also battle chronic inflammation and contain more anti-cancer glucosinolates than other cabbages. This salad is rich in protein and healthy fat to keep you satisfied without weighing you down, perfect for a light meal on its own. The recipe is easily doubled to serve four.
Serves 2 generously

Directions

1. Toast the hazelnuts. Heat the oven to 350 degrees Fahrenheit. Scatter the nuts on a high-sided baking sheet and roast them in the oven for about 10 minutes, until the skins begin to turn darker brown and crack. Tip the hazelnuts into a kitchen towel and allow to cool for a couple of minutes, then rub off the skins with the towel as best you can.
2. Prepare the Brussels sprouts by trimming the stem end and removing the outer leaves, then shred them using a food processor and the coarse shredding disc (or thinly slice them with a knife). Fill a large pot with about an inch of water and bring to a boil. Put the shredded Brussels sprouts in a steamer basket and place it in the pot, covered with the lid. Keep the pot at a simmer over low heat for about 5 minutes, tossing the Brussels sprouts once halfway through cooking. The steamed Brussels sprouts will be bright green and crisp-tender.
3. Just before the Brussels sprouts finish cooking, make the vinaigrette. Marinate the shallot with the apple cider vinegar and a pinch of sea salt in a medium bowl till softened, about 5 minutes. Gradually whisk in the hazelnut and vegetable oil. While the Brussels sprouts are still warm, toss them in the vinaigrette. Allow the Brussels sprouts to soak up the vinaigrette while you thinly slice the apple and chop the hazelnuts. (If you’re concerned about the apple browning, toss the slices in lemon juice to prevent oxidization.)
4. To serve the salad, mound a tangle of dressed Brussels sprouts on the plate, topping with apple slices, thyme leaves and chopped hazelnuts. This salad is best served immediately, while all the flavors are still bright and fresh.

Ingredients:

• 2 oz. hazelnuts
• 8 oz. Brussels sprouts
• 1 shallot, finely minced
• 2 tbsp. apple cider vinegar
• 2 tbsp. neutral flavored vegetable oil
• 2 tsp. hazelnut oil
• 1 tbsp. fresh thyme leaves
• 1 sweet apple, such as Pink Lady or Braeburn
• Sea salt and freshly ground black pepper

Nutrition Facts Per Serving

• Calories 422
• Total Fat 36g
• Saturated Fat 2g
• Cholesterol 0mg
• Sodium 30mg
• Total Carbohydrates 26g
• Dietary Fiber 9g
• Sugars 11g
• Protein 8g