Brussels Sprout Salad with Persimmons



 Serves 4

  • 1 lb Brussels sprouts, thinly shaved on a mandolin
  • 2 persimmons, cut into thin wedges
  • 1/3 C hazelnuts, toasted and skin removed
  • Parmigiano Reggiano or Pecorino
  • Sea salt
  • Freshly ground black pepper

 Sherry Vinaigrette

  • 2 tbsp sherry vinegar
  • 2 tbsp red wine vinegar
  • 6 tbsp extra virgin olive oil
  • Sea salt
  • Freshly ground black pepper


Combine vinegars, olive oil, a generous pinch of salt and some freshly ground black pepper in a mason jar. Shake to combine.

In a large bowl, combine the brussels sprouts, persimmons, and hazelnuts. Slowly drizzle the vinaigrette on the salad and start turning it with your hands to coat.

Shave a generous amount of Parmigiano Reggiano onto the brussels sprouts and continue mixing. Add more vinaigrette and Parmigiano Reggiano as necessary. Taste and season with sea salt and freshly ground black pepper.