SHAVED BRUSSELS SPROUT WITH ROASTED PEANUTS

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In the fall and winter months, I love having salads with shaved brussels sprouts. Not only are they tasty, but their crunchy texture is able to stand up to any vinaigrette making them perfect for serving at dinner parties. Dress the salads and let them sit for a moment while you prepare your other dishes. I made this simple shaved brussels sprout salad for lunch and it was light and delicious. The sweetness and crunch of the peanuts is a nice and unexpected pairing with the parmesan cheese and brussels sprouts.

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SHAVED BRUSSELS SPROUT WITH ROASTED PEANUTS

2 teaspoons Dijon mustard
1/4 cup + 2 tablespoons good extra virgin olive oil
2 tablespoons hazelnut oil
2 tablespoons fresh meyer lemon juice
2 teaspoons sherry vinegar
2 tablespoons finely chopped fresh parsley
1 quart shaved brussels sprout, shave thin on a mandolin
1 cup roasted unsalted peanuts
1 cup Parmigiano-Reggiano
1/2 cup flat-leaf parsley
sea salt
fresh cracked pepper
Maldon salt

Put the mustard in a medium bowl. Whisking, add the olive oil and walnut/hazelnut oil in a steady stream. Whisk until incorporated. Add the lemon juice and sherry vinegar. Finish with the chopped parsley. Season with kosher salt and fresh pepper. Set aside.

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To prepare the salad, place the shaved brussels, parsley, peanuts, and cheese in a large bowl. Toss to mix together. Add the vinaigrette to taste. Finish with a sprinkle of fresh pepper and Maldon salt.

Enjoy!

Adapted from Acheson, Hugh recipe, Shaved Brussels Sprout Salad.

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