Shaved Brussels Sprout Salad with Pecorino and Hazelnuts
Ingredients
- 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
Instructions
- Heat oven to 375° F.
- To make Lemon Dressing: mix olive oil, lemon juice, salt and pepper.
- On lined baking sheet, toss hazelnuts with olive oil, rosemary, salt and pepper, to taste.
- Roast 10-15 minutes, or until lightly brown; let cool.
- In large mixing bowl, toss roasted hazelnuts, Brussels sprouts, figs, red onion and dressing until combined.
- Plate about 1/4 of mixed salad, top with a few grapefruit segments and sprinkle with
- cheese.
Notes
Recipe courtesy of Keri Glassman, MS, RDN