This gorgeous salad will brighten up your holiday table, offering freshness to offset the richer dishes included in the feast. It’s an ideal make-ahead option, too, as the flavor only gets better over time, and the textures either hold their own or improve. Thinly sliced Brussels sprouts wilt ever so slightly while melding with the lemon dressing, and hearty hazelnuts maintain their crunch (whereas other nuts might get soggy). For speedy prep, use either a mandoline or food processor’s shredding blade to slice the sprouts. If your onion is particularly pungent, soak it in cold water for a few minutes, then drain and pat dry before adding to the salad.
