Ingredients
For the salad:
- 500 g Brussels sprouts, shredded (see tips)
- 60 g blue cheese, crumbled
- 30 g toasted hazelnuts, coarsely chopped
For the dressing:
- 1 small clove garlic, minced
- 1 small shallot, finely chopped
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1/2 tsp sea salt
- Freshly ground black pepper, to taste
- 6 tablespoons extra virgin olive oil
Instructions
- Heat a dry skillet over medium high heat. Add the hazelnuts and toast until the skins start to crack and the nuts are fragrant, 4-5 minutes. Remove from heat and transfer to a clean kitchen towel. Wrap and rub together to remove some of the skins. Transfer to a cutting board and coarsely chop (some there is a mix of fine and chunkier pieces).
- Add the shredded Brussels sprouts to a large serving bowl.
- Crumble the blue cheese into very small pieces and add to the salad bowl. Toss the Brussels sprouts, and blue cheese until well combined.
- Transfer the chopped hazelnuts into the bowl with the sprouts.
- In a small bowl, add the garlic, shallot, vinegar, honey, salt, and a pepper and whisk to combine. Add the olive oil and whisk together until the dressing is emulsified.
- Pour the dressing over the salad, toss well to combine, then taste for seasoning, adding more salt and pepper, if desired. Serve and enjoy!
Nutrition
Notes
- Use your favourite type of blue cheese for this recipe. Personally, I like strong tasting cheese like Roquefort. Other favourites of mine are Stilton and Danish Blue.
- How to shred Brussels sprouts: I like to use a mandoline (with a hand protector!). But you can also do this by hand. To do so, trim the ends of the Brussels sprouts and remove any wilted outer leaves. Slice each Brussels sprout in half. Lay the cut side down, then slice widthwise to create shreds. Start with the top of the sprout, as the root end will keep the leaves intact while you slice. Easy-Peasy.
- As a time saver, pre-roasted hazelnuts can also be found at your local natural foods store.