At a recent family dinner party with my siblings and significant others, I decided to serve my own take on the salad alongside lemon and oregano roasted chicken and potatoes. Our plates popped with citrus, fresh flavors and vibrant colors. The thinly sliced veggies melded wonderfully with the tart apple matchsticks, sharp Manchego cheese and toasted hazelnuts. This busy salad will be a big hit at your next dinner party!Busy Shaved Brussel Sprouts Salad with Hazelnuts, Manchego and Apple
1/3 c fresh lemon juice
2 T Dijon mustard
1 shallot, finely minced
1 small garlic clove, grated
2/3 c EVOO
1 lb Tuscan kale (about 1 big bunch), stemmed, leaves thinly sliced
1 lb Brussels sprouts, trimmed, very thinly sliced (a food processor works beautifully here)
1 Honeycrisp or Gala apple, cored, cut into matchsticks
6 radishes, halved, very thinly sliced (a food processor works again here)
1 c (about 4 oz) Manchego cheese, grated
3/4 c hazelnuts, toasted and chopped
Salt and pepper throughout
To make the dressing, whisk together the lemon juice, Dijon mustard, shallot, garlic, a pinch of salt and pepper in a small bowl. While whisking, slowly pour in the EVOO and allow to emulsify. Set aside.
In a large mixing bowl, toss together the chopped kale and sliced Brussels sprouts. Add about 1/2 of the dressing, and use your hands to massage the dressing into the greens. Taste and add more dressing as needed (you may not need all of it). Let sit in the refrigerator for 15-20 minutes.
Before serving, add the the apple, radishes, cheese and remaining dressing. Toss together to combine and season to taste with salt and pepper. Transfer to a salad bowl, and sprinkle the hazelnuts on top.
Feel free to add grilled chicken, salmon or a skewer of shrimp on top to further amp up this super salad!