Brussle sprouts salad with tuna and hazelnuts and pecorino

Name: Brussle sprouts salad with tuna and hazelnuts and pecorino
Cuisine: European, Italian, Mediterranean
Ingredients: 1/2 pound Brussels sprouts, trimmed Can of Tuna 1 garlic clove, peeled and smashed Extra-virgin olive oil 3/4 cup hazelnuts or walnut halves, lightly toasted 1/2 lemon or youzu Kosher salt and freshly ground black pepper 2 tablespoons dried breadcrumbs P

4 steps

Inspired Joshua mcfadden

Updated at: Thu, 17 Aug 2023 05:37:54 GMT

Ingredients

2 servings

0.5 poundBrussels sprouts

2 tablespoonsdried breadcrumbs

Instructions

Step 1

Trim the ends off the Brussels sprouts if they look dry. Cut each sprout in half lengthwise through the core, then cut in half.

Step 2

Place the cut side down, on a cutting board. Using a very sharp knife, slice the Brussels sprouts into the thinnest ribbons you can manage, cutting from the core to the top. Alternatively, use a mandoline, for a fine, feathery shave. Don’t worry about making all the slices the same thickness, but do try to get them thin as can be, whichever method you use.

Step 3

Chop the anchovies very fine and smear them into a paste.Chop the smashed garlic as fine as you can, and add to the anchovy paste. Put this in a smaller bowl, and drizzle with olive oil. Squeeze half a lemon over the mixture and set aside.

Step 4

Chop the anchovies very fine and smear them into a paste.Chop the smashed garlic as fine as you can, and add to the anchovy paste. Put this in a smaller bowl, and drizzle with olive oil. Squeeze half a lemon over the mixture and set aside.