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Why This Recipe Is So Delicious
This salad offers a refreshing crunch with a rich, savory touch from the Parmesan. It’s light yet satisfying, making it perfect for a quick lunch or a side dish. The combination of textures and flavors keeps every bite interesting and enjoyable.
Simple Cooking Tips
- Use fresh, crisp greens for the best texture.
- Grate Parmesan finely to help it blend well without overpowering.
- Toss the salad just before serving to keep everything fresh and crunchy.
- Grate Parmesan finely to help it blend well without overpowering.
- Toss the salad just before serving to keep everything fresh and crunchy.
Step 1
Heat your oven to 350°F (175°C). Lightly grease a baking sheet, then drop small mounds of shredded Parmesan onto it. Pop the sheet into the oven and bake for about 8 minutes, or until the cheese turns golden and crispy. Once done, take them out and let them sit for a minute before carefully lifting the crisps off the pan to cool completely.
Step 2
While the crisps are cooling, whisk together the vinegar and olive oil in a small bowl. Toss the chopped Brussels sprouts with this dressing until they’re nicely coated. Transfer the salad to a serving bowl, then add the orange wedges, hazelnuts, and red grapes on top. Finish everything off by sprinkling the Parmesan crisps over the salad for a delicious crunch.
Serving Advice
Pair this salad with grilled chicken or fish for a balanced meal. It also works well alongside pasta dishes or as a starter for a dinner party. Adding a drizzle of balsamic glaze can enhance the flavor even more.
Leftover Care Tips
Store the salad components separately if possible, keeping the greens in an airtight container. Add the Parmesan and dressing right before serving to maintain crispness. The prepared salad is best enjoyed within a day for peak freshness.
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