Pomegranate & Shaved Brussels Sprout Salad
“This winter salad makes an appearance on every Carr family holiday table. Sometimes, I toast the hazelnuts a day or two before, just because I love the...
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Cooking tools:
- Mandoline
- Microplane
- Peeler
- Oven
- Baking sheet
- Kitchen towel
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Serving bowl
Ingredients
- 1 cup hazelnuts (optional)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1-3 garlic cloves depending on preference
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- Salt
- Freshly ground pepper
- 1 pound brussels sprouts, finely shredded
- Seeds from 1 small pomegranate (3/4 cup)
- 1 loose cup shaved Parmigiano-Reggiano cheese
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