Valleybrink Road | Recipes | Brussels Sprout Salad with Persimmons | Serves 4 1 pound brussels sprouts, thinly shaved on a mandolin 2 persimmons, cut into thin wedges 1/3 cup hazelnuts, toasted and skin removed parmigiano reggiano or pecorino sherry vinaigrette (recipe to follow) sea salt freshly gro.

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Brussels Sprout Salad with Persimmons
Steps
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2
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4
Description

A few months ago, I was lucky enough to spend an afternoon with the two lovely ladies behind How You Glow,  Tara Sowlaty and Jessie Groveman. We shared a delicious meal, including this mouthwatering fall salad. 

 

Get Started
Step 1

Combine vinegars, olive oil, a generous pinch of salt and some freshly ground black pepper in a mason jar. Shake to combine.

Next Step
2
Step 2

In a large bowl, combine the brussels sprouts, persimmons, and hazelnuts.

Next Step
3
Step 3

Slowly drizzle the vinaigrette on the salad and start turning it with your hands to coat. Shave a generous amount of parmigiano reggiano onto the brussels sprouts and continue mixing. Add more vinaigrette and parmigiano reggiano as necessary. 

Next Step
4
Step 4

Taste and season with sea salt and freshly ground black pepper.

Done!
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Ingredients
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Shopping List
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 Serves 4

  • 1 pound brussels sprouts, thinly shaved on a mandolin
  • 2 persimmons, cut into thin wedges
  • 1/3 cup hazelnuts, toasted and skin removed
  • parmigiano reggiano or pecorino
  • sherry vinaigrette (recipe to follow)
  • sea salt
  • freshly ground black pepper

 Sherry Vinaigrette

  • 2 tablespoons sherry vinegar
  • 2 tablespoons red wine vinegar
  • 6 tablespoons extra virgin olive oil
  • sea salt
  • freshly ground black pepper Combine vinegars, olive oil, a generous pinch of salt and some freshly ground black pepper in a mason jar. Shake to combine.