Shaved Brussels Sprout and Kale Slaw with Pecorino and Toasted Hazelnuts
Total:
30 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy
Total:
30 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 375 degrees F.

Roughly chop the hazelnuts, and then spread them out on a sheet pan and roast in the oven until golden, 5 to 7 minutes.

Wash and pat dry the Brussels sprouts and kale. Cut the Brussels sprouts in half lengthwise, through the stem. Using a sharp knife or mandoline, finely slice the Brussels sprouts crosswise to give you fine ribbons. Remove the tough stems from the kale leaves and discard. Stack the leaves up on top of one another and cut across the stem so it yields a similar shape to the shaved Brussels sprouts. Cut the sides of the apple off and cut into thin slices.

To make the vinaigrette, combine the olive oil, champagne vinegar, Dijon mustard and some salt and pepper in a bowl, whisking together until lightly emulsified. To serve, mix the Brussels sprouts, kale and apple together well in a large salad bowl. Lightly dress with the champagne vinaigrette, and then top with shaved Pecorino and chopped toasted hazelnuts.

More from:

Sensational Sides

IDEAS YOU'LL LOVE

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Crispy Brussels Sprouts

Recipe courtesy of Daphne Brogdon

Kale Soup

Recipe courtesy of Trisha Yearwood

Pan Roasted Brussels Sprouts with Bacon

Recipe courtesy of Sunny Anderson

Balsamic-Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Warm Savoy Cabbage Slaw

Recipe courtesy of Anne Burrell

Egg and Kale Breakfast Wraps

Recipe courtesy of Giada De Laurentiis

Bean, Kale and Egg Stew

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking