I love shaved Brussels sprouts salad! This one had dried blueberries, hazel nuts and crispy Proscuitto – yum!! This salad keeps overnight if you have leftover, perfect for a healthy lunch.
4 TBSP hazelnut or olive oil
1 TBSP sherry vinegar
1 TBSP lemon juice
1/2 c toasted, chopped hazelnuts
1 lb shaved Brussels sprouts
1/4 c dried blueberries
Preheat oven to 400. Place proscuitto on a baking sheet and cook for 15 minutes until crispy. Break into small pieces.
Combine oil, vinegar and lemon juice in a small jar salt and pepper to taste, shake well.
Toss vinaigrette with remaining ingredients in a bowl.
Top with Proscuitto.
I love winter cos that means lots of yummy brussles sprouts! Today we have them in a salad. Best thing about the salad it holds up overnight if you make too much!
24 Brussels sprouts, shredded
1/2 c Parmigiano-Reggiano, finely grated
1 c toasted walnuts pieces
4 TBSP walnut or olive oil
1 1/2 TBSP apple cinder vinegar
2 tsp Dijon mustard
salt and pepper
Shred the Brussels sprouts in a food processor, mandolin or by hand. Toss the sprouts in a bowl, top with toasted walnuts and grated cheese.
In a small jar, add the olive oil, apple cider vinegar and mustard with a sprinkle of salt and pepper. Put a lid on the jar and shake it up
Pour the dressing over the salad and stir thoroughly.