Warm Brussels Sprouts Salad with Brown Butter and HazelnutsJaime
This recipe may be a little fussy for the Family Kitchen. But a few months ago, my friend and I went to lunch at this little restaurant in Salt Lake City called Eva’s. We ordered a dish with these chiffonaded Brussels sprouts with toasted hazelnuts. It was very delicious, and all around perfect. Now, I don’t know if I got the flavor exactly right, but I think I figured out how they sliced the mini cabbage heads (as I used to call them) so finely.
My son, who came along with me that day, loved this, and loved it when I made it again today. So even if it is a lot of work, it may be worth it, especially if you can get four-year-olds to eat their Brussels sprouts.
If you don’t have time to chiffonade (slice very very finely) the Brussels Sprouts, you could simply cut each one in half and cook these for a little longer.
Warm Brussels Sprouts Salad with Brown Butter and Hazelnuts
1/2 cup hazelnuts, chopped
1 pound Brussels Sprouts
2 tablespoons butter
pinch kosher salt
3 tablespoons apple juice
1/2 teaspoon cider vinegar
1. In a large skillet, toast the hazelnuts over medium heat until they start to turn brown and become fragrant. Set aside.
2. With a sharp knife, cut off the end of each Brussels sprout and then cut each in half longways (slicing right through the core). Place each half, flat side down, on a cutting board, and slice sprouts into 1/16 inch slices.
3. In the same skillet as before, melt 1 tablespoon of butter over low heat. Add in shredded Brussels sprouts with a pinch of kosher salt, and increase the heat to medium-high. Allow the sprouts to cook awhile without stirring, until some of the sprouts’ edges begin to brown. Stir and add in the apple juice and vinegar. Stir a few more times until the sprouts turn bright green and soften slightly. Transfer to a small platter.
4. Return skillet to the burner, set the heat to medium, and add in the last tablespoon of butter. Allow it to brown slightly and add in the hazelnuts. Coat the hazelnuts in the butter and allow to warm in the skillet for about 10 seconds. Pour over Brussels Sprouts.