Crispy Brussels Leaf Salad with Parmesan and Hazelnuts

1. Preheat the Oven

Start by preheating your oven to 350°F. This will ensure it's at the perfect temperature by the time you're ready to roast the Brussels sprout leaves. While the oven is warming up, line a baking sheet with a silicone baking mat or parchment paper to prevent sticking and make clean-up easier.

2. Prepare the Brussels Sprouts

Next, take your Brussels sprouts and trim the bottoms and core them with a small knife. This step is crucial because it releases the leaves, making the dish lighter and crispier. As you trim, you'll notice the leaves naturally detaching from the core – exactly what you want.

3. Season the Leaves

Once you have a bowl full of Brussels sprout leaves, drizzle them with one tablespoon of olive oil. Season the leaves generously with pink salt and freshly ground black pepper. Toss everything together in a medium bowl until the leaves are evenly coated. This ensures that each leaf crisps up perfectly in the oven.

4. Roast the Leaves

Spread the seasoned Brussels sprout leaves in a single layer on the prepared baking sheet. This single layer is important as it allows the leaves to roast evenly and get that desirable crunch. Place the baking sheet in the oven and roast the leaves for 10 to 15 minutes. Keep an eye on them – they should be lightly browned and crisp, not burnt.

5. Assemble the Salad

Once the leaves are roasted to perfection, divide them between two bowls. Top each serving with a quarter cup of shaved or grated Parmesan cheese and a quarter cup of whole, skinless hazelnuts. The Parmesan adds a savory depth, while the hazelnuts contribute a delightful crunch and nutty flavor.

6. Serve Immediately

Enjoy your Crispy Brussels Leaf Salad with Parmesan and Hazelnuts immediately for the best texture and flavor.