Brussels sprouts salad with dried cherries and hazelnuts
Uncooked Brussels sprouts
1 pound(s), trimmed and very thinly sliced
Uncooked red onion(s)
½ small, thinly sliced
Extra virgin olive oil
Fresh lemon juice
Unsalted dry-roasted hazelnuts
⅓ cup(s), chopped
- Combine Brussels sprouts, onion, and cherries in a large bowl.
- Combine oil, lemon juice, lemon zest, mustard, salt, and pepper in a small jar. Seal lid and shake jar to emulsify dressing. Drizzle dressing over Brussels sprouts mixture and toss well to coat. Arrange in a serving bowl and sprinkle with hazelnuts.
- Serving size: about ⅔ cup