This is a truly delicious and pretty-looking salad. The ingredient amounts are flexible. Walnuts would also be good in place of hazelnuts; manchego or parmesan cheese would also be delicious. The avocado is like a magical bridge between the salad ingredients and the dressing. A big enough bowl would be a satisfying meal, but it also makes a lovely side salad. —Emily
Campo de Montalbán cheese
small garlic clove
apple cider vinegar
juice of half a lemon
salt and pepper
In This Recipe
Preheat oven to 350 and toast the hazelnuts on a cookie sheet for ~10 minutes. After they cool for a few minutes, rub roasted nuts in a tea towel to remove any loose bits of skin (don’t worry about getting all the skin off). Chop coarsely and set aside.
Trim the ends off the Brussels sprouts and remove any rough outer leaves. Rinse off. Shred the Brussels sprouts using a very thin setting on a mandolin or in a food processor. If shredding on a mandolin, be very careful: use a guard or a glove or the salad will not be vegetarian. Put shredded brussels sprouts in a bowl and add the nuts.
Using a vegetable peeler, shave the cheese into thin strips and add to the salad.
Make the dressing: crush or finely mince the garlic clove and mix with the oil, apple cider vinegar, lemon juice, honey and salt and pepper.
Just before serving, dice the avocado and add it and the dressing to the salad and toss well. Taste for salt and pepper.