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 sprout