-
Prep time
30 minutes
-
Serves
2-3
Author Notes
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
Continue After Advertisement
Ingredients
- Salad
-
2.5 cups
brussels sprouts
-
2/3 cup
hazelnuts
-
4 ounces
Campo de Montalbán cheese
-
1
ripe avocado
- Dressing
-
1
small garlic clove
-
1/3 cup
olive oil
-
1/4 cup
apple cider vinegar
-
juice of half a lemon
-
2 teaspoons
honey
-
salt and pepper
Directions
-
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.
See what other Food52ers are saying.