Photo: Shaved Brussels Sprout and Kale Slaw with Pecorino and Toasted Hazelnuts Recipe
Ingredients
- 1/2 cup skinless hazelnuts
- 8 ounces Brussels sprouts
- 1 small bunch kale (about 4 cups lightly packed leaves)
- 1 small Granny Smith apple
- 6 tablespoons olive oil
- 3 tablespoons champagne vinegar
- 1/2 teaspoon Dijon mustard
- Kosher salt and freshly cracked black pepper
- 1/3 cup grated Pecorino
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.
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By ddgoulette
on November 02, 2012
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Loved this recipe and so did my family, Everyone asked for seconds! My husband and i are vegan and have eaten this salad many times as a main course. Whole Foods actually serves something similiar in their deli but not nearly as good. Changed the apple to dried cranberries and used a tablespoon of mustard in the dressing. Brussels sprouts and hazelnuts are a wonderful combination and with this cheese on top- to die for! Thanks Guy!
By J de V
on October 26, 2012
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This was a delicious, well-balanced salad. I was skeptical about raw brussels sprouts, but they were mild and blended well with the kale. The dressing, apples, cheese and nuts were perfect with it.
By dove_sl_10248213
Chicago, IL
on August 25, 2012
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I came upon this recipe as I was looking for a non mayo dressed slaw. I was a bit skeptical as it had only one review and raw kale and raw brussel sprouts seemed like it may taste too green or bitter. I was very very pleased that I tried it and have since made it a couple of times. I used grated parmesan since I had it on hand, and one time I used half crushed almonds and half hazelnuts. I also had some great chardonnay vinegar on hand and used that (tried it with red wine vinegar in a pinch and didn't like it quite as much. Although it still has some green taste to it, the dressing, cheese and nuttiness balance it out.
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