Page title and description

Salads
Shredded Brussels sprouts salad
Ingredients
- 50g whole hazelnuts in their skins
- 3 tbsp olive oil
- 1 tsp Dijon mustard
- lemon juice to taste
- 2 tbsp fresh parsley, finely chopped
- a few slices air-dried ham or bresaola
- 200g Brussels sprouts, trimmed and very finely shredded
- 50g Parmesan or Pecorino, shaved
- salt and pepper

Method
Prep time:
10 min
PT10M
Cooking time:
10 min
PT10M
-
Step 1
Preheat oven to 180°C/Gas 4 and roast the hazelnuts for 10 minutes, then take them out of the oven. Rub them in a clean tea towel to remove the skins, then roughly chop them. -
Step 2
Whisk the oil, mustard and a squeeze of lemon juice to taste in a small bowl. Season with salt and pepper. Stir in the parsley. -
Step 3
Arrange the ham and Brussels sprouts on a serving plate and scatter over the hazelnuts. Drizzle over the dressing and scatter over the cheese.