The sweet taste of the grapes beautifully accompanies the strong flavor of the Brussels sprouts. Grapes are filled with an antioxidant called resveratrol that helps our hearts by slowing the buildup of “bad” LDL cholesterol.
- Prep Time
- 6 ServingsServings
- 1/2 pound Brussels sprouts, about 10 small; discard outer layers
- 1/2 cup blanched hazelnuts or raw cashews, toasted if possible, coarsely chopped
- 1 1/2 heaping cups red grapes, each cut in half
- 1 teaspoon zest and 2 tablespoons juice of a lemon
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon finely ground black pepper
- juice of 1/2 navel orange
Using a standard or hand-held mandoline, shave the Brussels spouts. Transfer to a mixing bowl.
Toss most of the hazelnuts into the bowl, reserving 1 tablespoon for garnish. Add the grapes and the 1 teaspoon of lemon zest.
In a small bowl, whisk 2 tablespoons of the fresh lemon juice with the oil, salt, and pepper. Pour over the salad and toss to combine. Squeeze the orange half over the salad and toss again. Transfer to a salad bowl and toss with remaining chopped hazelnuts.
You can shred the Brussels sprouts by cutting paper-thin slices with a knife, but a hand-held mandoline makes this preparation a snap. If your hazelnuts were not toasted, just place them onto a jelly-roll pan and toast them for 10–12 minutes at 375°F until they are fragrant. If they had the skins, rub them off in a kitchen towel.