Crunchy Leaf Salad

11 ingredients
2 steps

Ingredients

  • 1 small fennel bulb, core removed
  • 1/2 pointed or spring cabbage
  • 6 small radishes
  • 1 red-skinned pear, cored and quartered
  • 6 trimmed Brussels sprouts
  • 1 tbsp cider vinegar
  • 1 tsp Dijon mustard
  • 2 tbsp olive oil
  • Salt and black pepper
  • 1 tbsp chopped toasted hazelnuts
  • 3 tbsp Parmesan shavings

Directions

  1. 1
    Thinly slice the fennel, cabbage, radishes, and pear. Add them to a large, shallow bowl along with the leaves of the Brussels sprouts.
  2. 2
    Whisk the cider vinegar with the Dijon mustard; gradually add the olive oil while whisking, and then add a little salt and pepper. Toss the salad in the dressing along with the chopped hazelnuts. Finally, sprinkle with the Parmesan shavings.

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