This salad is built on the memory of one I used to have at a little cafe and market in LA called Cube. Crunchy, cabbagey sprouts combine with crisp apple slices, earthy hazelnuts, and salty cheese— a pretty addictive flavor combination.
6 Brussel sprouts per person
a handful of toasted and peeled hazelnuts (about 7 per person)
1 apple for every 2 people
hazelnut oil (or olive oil)
sherry vinegar (or lemon juice)
Toast, peel, and chop your hazelnuts, and set aside.
Thinly slice the Brussel sprouts with a knife. Try to get them as thin as possible. Place them in a bowl and toss them with clean hands to get them to shred apart. Drizzle oil and sprinkle salt over them— about 2-3 teaspoons of oil and two pinches of salt. Use more if you are making this for more than two. Massage the oil into the Brussel sprouts to break them down a little. Drizzle some vinegar, about 2 teaspoons. Taste the Brussel sprouts. Do they need more salt, oil, vinegar? This salad is more slaw like so don't weight it down with too much dressing. That said, also make it to your liking.
Thinly slice the apple. (I like mine with the peel for texture and color.) Lightly salt the apples, and add them to the salad.
Sprinkle the hazelnuts over the salad and shave Manchego over everything.