Ingredients

The following ingredients have 4 Servings
  • 1 cup raw hazelnuts
  • 12 ounces of brussels sprouts (about 1 lbs), stemmed and halved
  • 1/2 cup freshly grated parmesan
  • 1/3 cup dried cranberries
  • 1/3 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1/4 tsp sea salt + more to taste
  • freshly ground black pepper

Instruction

  • Heat a small skillet over medium heat. Add the hazelnuts and toast in the pan for 5 mins, tossing often to avoid burning.
  • Place hazelnuts in the center of a large kitchen towel, gather sides of the towel together to form a pouch, and rub and shake until the brown skins of the hazelnuts start to peel off.
  • Continue rubbing and shaking until most of the skins are removed – don’t worry if there’s a few stubborn ones that remain.
  • Place brussels sprouts in a food processor and pulse until fine shreds form. You should have about 5 cups.
  • Put the brussels sprouts, toasted hazelnuts, grated parmesan and cranberries in a large serving bowl.
  • In a small bowl, whisk together the ingredients for the dressing.
  • Toss the salad with dressing and additional cracked pepper, if desired.
  • Serve immediately.