Best Shredded Brussels Sprout Salad With Hazelnut Crunch Recipes

Shredded Brussels-Sprout Salad with Hazelnut Crunch image

Provided by Martha Stewart

Time 20m

Yield Serves 6 to 8

Number Of Ingredients 5

1 pound Brussels sprouts, shredded (6 cups)
1 tablespoon fresh lemon juice
1/4 cup extra-virgin olive oil
1 cup Hazelnut Crunch
Kosher salt and freshly ground pepper

Steps:

Toss together sprouts, juice, oil, and 3/4 cup crunch; season with salt and pepper. Serve immediately, sprinkled with remaining 1/4 cup crunch.

Hazelnut Crunch image

Provided by Martha Stewart

Time 40m

Yield Makes 1 1/4 cups

Number Of Ingredients 6

5 tablespoons extra-virgin olive oil
1/4 cup packed fresh rosemary leaves
2 tablespoons julienned lemon zest, plus 2 tablespoons fresh juice (from 1 to 2 lemons)
1 cup hazelnuts (5 ounces), coarsely chopped
2 tablespoons sugar
Kosher salt and freshly ground pepper

Steps:

Heat oil in a medium skillet over medium-high. Add rosemary and lemon zest and cook until fragrant, 30 seconds to 1 minute. Add hazelnuts and cook, stirring frequently, until nuts are golden brown and rosemary and lemon zest are crisp, 1 to 2 minutes more.
Add sugar and lemon juice and continue cooking, stirring, until liquid darkens and nuts begin to caramelize, just a few seconds. Season with salt and pepper. Transfer to a bowl and let cool completely, about 30 minutes. Break apart into smaller pieces as desired. Crunch can be made ahead and stored in an airtight container at room temperature up to 2 days.