Shaved Brussels Sprouts Salad Recipe
Grana Padana, Hazelnuts, Light Truffle Vinaigrette
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Ingredients
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Salad Base
Vinaigrette
Method
Prepare the Salad Base
- 1
Trim and Shave Brussels Sprouts
Remove the outer leaves of the Brussels sprouts and trim the stems. Using a sharp knife or a mandoline, thinly slice the Brussels sprouts into shavings. Place the shavings in a large salad bowl.
- 2
Add Grana Padana
Grate or shave the Grana Padana cheese and add it to the bowl with the Brussels sprouts.
- 3
Prepare Hazelnuts
Roughly chop the hazelnuts and toast them in a dry skillet over medium heat for about 3-5 minutes, stirring frequently until golden brown. Allow them to cool slightly before adding to the salad.
- 4
Combine Ingredients
Add the toasted hazelnuts to the bowl with the Brussels sprouts and Grana Padana.
Make the Vinaigrette
- 5
Mix Vinaigrette Ingredients
In a small bowl or jar, combine the extra virgin olive oil, truffle oil, white wine vinegar, Dijon mustard, and honey. Whisk or shake until well combined.
- 6
Season the Vinaigrette
Taste the vinaigrette and season with salt and black pepper according to your preference.
Assemble the Salad
- 7
Dress the Salad
Drizzle the vinaigrette over the Brussels sprouts salad and toss gently to combine until the salad is evenly coated.
- 8
Serve
Transfer the salad to a serving platter or individual bowls. Enjoy immediately for the best flavor and texture.
