Shredded Brussel Sprout Salad
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Ingredients

1 cup raw hazelnuts
12 ounces of Brussel sprouts (about 1 lb), stemmed and halved
1/2 cup freshly grated parmesan
1/3 cup dried cranberries

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For Red Wine Vinegar Dressing:

1/3 cup extra virgin olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
1/4 tsp sea salt + more to taste

freshly ground black pepper
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Directions

Heat a small skillet over medium heat. Add the hazelnuts and toast in the pan for 5 mins, tossing often to avoid burning.

Place hazelnuts in the center of a large kitchen towel, gather sides of the towel together to form a pouch, and rub and shake until the brown skins of the hazelnuts start to peel off.

Continue rubbing and shaking until most of the skins are removed – don’t worry if there’s a few stubborn ones that remain.

Place Brussel sprouts in a food processor and pulse until fine shreds form. You should have about 5 cups.

Put the Brussel sprouts, toasted hazelnuts, grated parmesan and cranberries in a large serving bowl.

In a small bowl, whisk together the ingredients for the dressing.

Toss the salad with dressing and additional cracked pepper, if desired.

Serve immediately.

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NOTES
Recipe from the Lexi’s Clean Kitchen Cookbook published by Victory Belt Publishing.
I got it from Healthy Maven
https://www.thehealthymaven.com/shredded-Brussel-sprout-salad/
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