Side Italian

Brussels sprout, kale and cavolo nero salad

Name: Brussels sprout and kale salad recipe
Yield: 6
Cuisine: /italian
Ingredients: 1/2 bunch kale; 1/2 bunch cavolo nero; 400g medium-sized brussels sprouts, thinly shredded; 1/2 bunch mint, leaves picked; 165.00 ml raw toasted hazelnuts, roughly chopped; 100ml extra virgin olive oil; 62.50 ml lemon juice

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Brussels sprout, kale and cavolo nero salad

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by Michael Rantissi

MICHAEL RANTISSI, CHEF

Apr 18, 2024

"I hope this recipe helps change the opinion of people who've had a bad experience with brussels sprouts in the past. It's a great way to eat your greens, and the hazelnuts add crunch." – Michael Rantissi

1/2 bunch kale
1/2 bunch cavolo nero
400g medium-sized brussels sprouts, thinly shredded
1/2 bunch mint, leaves picked
2/3 cup raw hazelnuts, toasted, roughly chopped
100ml extra virgin olive oil
1/4 cup lemon juice

Method

1.

Remove and discard the middle stems from the kale and the cavolo nero, then roll up the leaves and thinly shred.
2.

Transfer to a large bowl with the shredded brussels sprouts, mint leaves and 3/4 of the hazelnuts. Mix by hand to combine.
3.

Add the olive oil and lemon juice. Season to taste and toss to combine. Serve sprinkled with remaining hazelnuts.