Shaved Brussels Sprout and Kale Slaw with Pecorino and Toasted Hazelnuts

4.6(8)

by Guy Fieri·published 2016-11-12

Open original recipe

Servings

(4–6)

Total time

—

Calories / serving

256 kcal

Ingredients (9)

serves

1/2 cup skinless hazelnutshazelnut
8 ounces Brussels sproutsbrussels-sprout
1 small bunch kale (about 4 cups lightly packed leaves)
1 small Granny Smith appleapple
6 tablespoons olive oilolive-oil
3 tablespoons champagne vinegarchampagne-vinegar
1/2 teaspoon Dijon mustarddijon-mustard
Kosher salt and freshly cracked black pepperpepper
1/3 cup grated Pecorinopecorino

Instructions (4 steps)

01Preheat the oven to 375 degrees F.
02Roughly chop the hazelnuts, and then spread them out on a sheet pan and roast in the oven until golden, 5 to 7 minutes.
03Wash 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.

Pantry check

Data quality

servings.value

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.