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.