This recipe whips up easily, IF you have a food processor, otherwise, it is a bit more laborious either using a mandolin or slicing by hand, all of your brussels sprouts. Fortunately I have a processor, so it takes just a couple fo minutes to top them, plop them in and then you are doing a sautee that takes just minutes and this salad is delicious! And it tastes even better the second day as all the flavours from the dressing soak in and make for a fabulous breakfast treat. I may have just caused an eyebrow or two to lift there, but yes, I love salad for breakfast. I adapted it from this one on Ambitious Kitchen.
For the dressing:
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1-2 teaspoons pure maple syrup
- 1 teaspoon dijon mustard
- 1 clove garlic, minced
- ½ teaspoon salt
- Freshly ground black pepper
For the brussels sprouts salad:
- 1/2 cup sprouted hazelnuts, chopped
- 2 tablespoons olive oil
- 1 pound brussels sprouts, washed, stems removed and chopped, sliced, diced or processed.
- Finely sliced sweet peppers (optional)
- First make the dressing: in a medium bowl, whisk together the olive oil, lemon juice, maple syrup, dijon, garlic, salt and pepper. Set aside.
- Add olive oil to a large skillet and turn up the heat to medium high. Stir in brussels sprouts and saute for a few minutes until they start to become slightly golden brown. Turn heat off the heat, add the dressing and toss.
- Put into a bowl, sprinkle chopped hazelnuts onto the salad. I sprinkled some finely sliced sweet peppers on top for the sweetness and variation in texture.
- Serve and enjoy.