Shaved Brussels Sprout Salad with Pecorino and Hazelnuts

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Lemon Dressing:

  • 1/2       cup olive oil
  • 1/4       cup fresh lemon juice
  • 1/2       teaspoon salt
  • 1/4       teaspoon freshly ground black pepper

Salad:

  • 1/2       cup hazelnuts, lightly crushed
  • olive oil, to taste
  • rosemary, to taste
  • salt, to taste
  • pepper, to taste
  • 4          cups shaved Brussels sprouts
  • 1/2       cup dried figs, chopped
  • 1/3       cup finely sliced red onion
  • 4          tablespoons Lemon Dressing
  • 1          grapefruit, segmented
  • 1/3       cup shredded pecorino cheese
  1. Heat oven to 375° F.
  2. To make Lemon Dressing: mix olive oil, lemon juice, salt and pepper.
  3. On lined baking sheet, toss hazelnuts with olive oil, rosemary, salt and pepper, to taste.
  4. Roast 10-15 minutes, or until lightly brown; let cool.
  5. In large mixing bowl, toss roasted hazelnuts, Brussels sprouts, figs, red onion and dressing until combined.
  6. Plate about 1/4 of mixed salad, top with a few grapefruit segments and sprinkle with
  7. cheese.

 

 

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