Making Brussels sprouts the star of Belgian Salad was the first good decision in its creation. What follows is the result of numerous great decisions to make those Brussels sprouts the best you’ve tasted! Crispy succulent prosciutto! Tart pomegranate! Sharp manchego cheese! A tangy, sweet balsamic dressing! Belgian Salad does the humble sprouts proud!
Ingredients
For the dressing:
- 1/3 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon fig preserves
- 1 tablespoon fresh thyme leaves
- 2 teaspoons orange zest
- kosher salt, to taste
- black pepper, to taste
For the salad:
- 3 ounces prosciutto, thinly sliced
- 1 head kale, shredded
- 4 cups Brussels sprouts, shredded
- salt, to taste
- black pepper, to taste
- red pepper flakes, to taste
- arils from 1 pomegranate
- 1 cup manchego or parmesan cheese, shredded
- 3 tablespoons salted butter
- 1/2 cup raw hazelnuts
- 1 avocado, diced
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Line a baking sheet with parchment paper.
Step 3 –In a jar or a bowl, add the olive oil, the vinegar, the fig preserves, the thyme leaves, the zest, the salt, and the pepper, and whisk or seal and shake until combined.
Step 4 –On the prepared baking sheet, arrange the prosciutto slices in a single layer.
Step 5 –Bake the prosciutto until crisp, about 10-15 minutes.
Step 6 –In a large salad bowl, add the kale and the Brussels sprouts and stir to combine.
Step 7 –Season the kale mixture with the salt, the black pepper, and the red pepper flakes.
Step 8 –Pour the dressing over the salad and massage it into the greens.
Step 9 –Add the arils and the cheese to the salad and toss to combine.
Step 10 –In a skillet over medium heat, melt the butter.
Step 11 –Add the hazelnuts and cook until the nuts are toasted and the butter is browning, about 4-5 minutes.
Step 12 –Season the hazelnuts with the salt.
Step 13 –Add the toasted hazelnuts, the avocado, and the crispy prosciutto to the top of the salad.
Step 14 –Serve.
