Brussels Sprouts Salad

• Vegetarian
• Gluten free

• Produce

  • 12 oz Brussels sprouts
  • 1/3 cup Cranberries, dried

• Condiments

  • 1 tsp Dijon mustard

• Baking & Spices

  • 1 Pinch Black pepper, freshly ground
  • 1/4 tsp Sea salt, fine

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin
  • 2 tbsp Red wine vinegar

• Nuts & Seeds

  • 1 cup Hazelnuts, raw

• Dairy

  • 1/2 cup Parmesan cheese

Found on detoxinista.com

Description

Ingredients

• 1 cup raw hazelnuts (skins removed)
• 12 ounces Brussels sprouts
• ½ cup freshly grated Parmesan cheese, plus extra for garnish
• ⅓ cup dried cranberries (look for juice-sweetened)
• Option: Cracked black pepper
• ¼ cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• ¼ teaspoon fine sea salt, or more to taste
• Pinch of freshly ground black pepper

Directions

• Heat a small skillet over medium heat. Add the hazelnuts and toast in the pan for 5 minutes, tossing them to avoid burning. Set aside to cool, then roughly chop.
• To shred the Brussels sprouts, place them in a food processor and pulse until fine shreds form. (You should have about 5 cups.)
• Put the Brussels sprouts, toasted hazelnuts, grated parmesan cheese, and cranberries in a large serving bowl.
• In a small bowl, whisk together the ingredients for the dressing.
• Toss the salad with some cracked pepper, if adding, and your desired amount of dressing. Serve immediately, garnished with Parmesan cheese.