Ingredients
For salad:
- 400 g brussels sprouts, finely shredded using a mandolin or sharp knife
- 3-4 handfuls kale, tough stems removed and sliced thinly
- 6 slices prosciutto di Parma, chopped
- 1/3 cup hazelnuts, roasted and chopped (35 g)
- 35 g parmesan cheese, finely shaved
For dressing:
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon grainy Dijon mustard
- 1 small shallot, finely minced
- 1 clove garlic, finely minced
- sea salt and freshly ground pepper, to taste
Instructions
- Saute the chopped prosciutto in a non-stick skillet over medium-high heat until it begins to crisp at edges, about 6-8 minutes. Remove from the heat and set aside.
- In a small bowl, whisk together the olive oil, lemon juice and Dijon mustard until well combined. Add the shallot and garlic, season with salt and pepper and mix again.NOTE: I only use a very small pinch of salt, since the prosciutto and parmesan add their own salty note to this salad.
- Mix the sliced kale and shaved brussels sprouts together in a large bowl. Add the prosciutto, hazelnuts, and parmesan cheese. Pour the dressing over and toss until all ingredients are well coated. Enjoy!
Nutrition
Notes
This salad holds up excellent to the test of time; it can be made ahead of time and even dressed several hours before serving.