Ingredients
- Serves 4 -6
- 1 kg Brussels sprouts, discolored 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
- ¼ cup olive oil
- 3 Tbsp apple cider vinegar
- Sea salt flakes
- Freshly ground pepper
PURPLE BRUSSELS SPROUT 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
I love this salad so I am mixing it up a little and making it ‘purple’ by using the new purple Brussels Sprouts available at the market (it’s still delicious).
Thanks to BRYDONE GROWERS for providing the purple Brussels sprouts used in the cooking demonstration.
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