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Prep time
30 minutes
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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
Ingredients
- Salad
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2.5 cups
brussels sprouts
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2/3 cup
hazelnuts
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4 ounces
Campo de Montalbán cheese
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1
ripe avocado
- Dressing
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1
small garlic clove
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1/3 cup
olive oil
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1/4 cup
apple cider vinegar
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juice of half a lemon
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2 teaspoons
honey
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salt and pepper
Directions
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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.
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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.
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Using a vegetable peeler, shave the cheese into thin strips and add to the salad.
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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.
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Just before serving, dice the avocado and add it and the dressing to the salad and toss well. Taste for salt and pepper.
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