Brussels Sprouts Salad with Apple & Roasted Hazelnuts

S14 (US Season 8)EPISODE 07


  • Add 7 oz butter in a sauce pan over medium high heat and constantly stir. Cook butter golden brown until it gets a nutty aroma. Set aside to cool.
  • Boil eggs in water for 2 minutes. Cool down in iced water.
  • Peel the eggs and mix them smooth in a blender or with a stick mixer/hand mixer.
  • Add vinegar to the egg-mix.
  • Keep mixing and gently pour browned butter and oil into the eggs. Stir to a smooth crème.
  • Peel off the outter layer of the brussels sprouts and cut them in half lengthwise.
  • Cut flower sprouts in quarters.
  • Heat up a pan over medium high heat and pan fry the brussel sprouts in 1 oz butter for 2-3 minutes
  • Add flowers sprouts and keep frying for 1-2 minutes.
  • Add 3 tbsp water and let steam off for 1 minute. Season with salt.
  • Top off the sprouts salad with a thinly sliced apple, dressing and grated, roasted hazelnuts.