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.
Combine vinegars, olive oil, a generous pinch of salt and some freshly ground black pepper in a mason jar. Shake to combine.
In a large bowl, combine the brussels sprouts, persimmons, and hazelnuts.
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.
Taste and season with sea salt and freshly ground black pepper.
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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)
freshly ground black pepper
2 tablespoons sherry vinegar
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
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.