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Shredded Brussels-Sprout Salad with Hazelnut Crunch

Recipe photo courtesy of Louise Hagger

Caramelized hazelnuts flavored with fresh rosemary and lemon set this slaw-like brussels sprout salad apart.

Source: Martha Stewart Living, November 2017
Total Time Prep Yield



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How would you rate this recipe?
  • khavard82
    2 DEC, 2018
    So surprised to read this negative review. I've made this salad for two Thanksgivings in a row, and a Christmas in-between, and everybody loves it and asks for the recipe. The hazelnuts need to be roasted, and it is key to heat the oil slowly and watch the nuts carefully so they don't burn. I add a bit more lemon juice and olive oil than called for. This salad is best eaten day of - and there are hardly any leftovers anyway!
  • vhsparkles
    27 NOV, 2017
    I was really looking forward to this recipe for Thanksgiving but sadly have to give it one start 1 star. Not only did the brittle not harden/brittle (what is the 5 Tbsp of oil supposed to achieve there? And was I supposed to use raw hazelnuts or roasted - recipe did not specify), the salad portion was totally tasteless. 1 Tbsp of lemon juice per 6 cups of raw shredded brussels did not add a bit of flavor. I still like the recipe in theory, especially the lemon and rosemary bits in the brittle, but in practice I would rather wing it rather than follow these directions again. Surprised this recipe made this Thanksgiving issue. Created an account just to express my radical disappointment. What happened, Martha?!

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