Shaved Brussels Sprout and Kale Slaw with Pecorino and Toasted Hazelnuts

Name: Shaved Brussels Sprout and Kale Slaw with Pecorino and Toasted Hazelnuts
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams Brussels sprouts; 3 Tbsps champagne vinegar; 1 teaspoons Dijon mustard; 1 small Granny Smith apple; 118 milliliters skinless hazelnuts; 1 small bunch kale (about 4 cups lightly packed leaves); 6 servings Kosher salt and freshly cracked black pepper; 6 Tbsps olive oil; 79 milliliters grated Pecorino

Shaved Brussels Sprout and Kale Slaw with Pecorino and Toasted Hazelnuts might be just the side dish you are searching for. Watching your figure? This gluten free, primal, and vegetarian recipe has 252 calories, 6g of protein, and 22g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 6. It will be a hit at your The Fourth Of July event. If you have kale, granny smith apple, dijon mustard, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

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

Ingredients you will need

Hazelnuts

Spread

Equipment you will use

Oven

Frying Pan

Wash and pat dry the Brussels sprouts and kale.

Ingredients you will need

Brussels Sprouts

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.

Ingredients you will need

Brussels Sprouts

Equipment you will use

Mandoline

Knife

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.

Ingredients you will need

Brussels Sprouts

Kale

Cut the sides of the apple off and cut into thin slices.

Ingredients you will need

Apple

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.

Ingredients you will need

Champagne Vinegar