Ingredients
- 1 kg Brussels sprout, discoloured leaves discarded and stems left intact
- 1 red onion, sliced thinly
- 1 handful fresh parsley, roughly chopped
- 1 cup hazelnuts, lightly toasted
- 2 Tbsp finely grated Pecorino Romano, Parmesan or any strong, hard type of cheese
- ΒΌ cup olive oil
- 3 Tbsp apple cider vinegar
- Sea salt flakes
- Freshly ground pepper
Vendors
Tags
Vegetarian
CRISP BRUSSELS SPROUT AND HAZELNUT SALAD
Method
- Holding each Brussels sprout by stem end, cut into very thin slices using a mandolin or by slicing as thin as possible with a knife, add to a suitable size bowl
- Slice the onion to the same thickness as the Brussels sprouts
- With your fingers toss Brussels sprouts and onions to separate layers
- Lightly crush the hazelnuts and add to Brussels sprouts along with cheese
- In another bowl add the vinegar and oil and mix well to combine
- Season with a little salt and pepper, taste and adjust if necessary
- Drizzle the dressing over the Brussels sprouts and toss to combine
- Allow the dressing to mingle into the salad for a few minutes before serving
Comments
This salad is a fantastic addition to the table in winter as it turns an often overlooked vegetable into a fresh beginning.
Serves 4 -6
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