kale and brussels sprouts salad.
Monday, March 17, 2014
i realize this classifies as a winter salad, and whilst the days are getting longer and the thermometer is (sort of) inching upward, the farmers' market is still in full-on winter mode. i've been enjoying this dish several days in a row as it only gets better the longer it hangs in the fridge. the original recipe calls for a sprinkling of parmesan or pecorino, though we left it out since our dinner repertoire has been a bit cheese heavy in the first place (pizza, pasta, pizza again). i topped it with ruby red grapefruit segments instead.
a side of kale and brussels sprouts cancels out a greasy delivery pizza, no?
kale and brussels sprouts salad
3-4 cups finely shredded lacinato kale
3-4 cups finely shredded brussels sprouts
generous handful of sliced almonds (even better slightly toasted)
1/4 cup freshly squeezed lemon juice
zest of 1 lemon
2 tbsp dijon mustard
2 tsp honey
1/4 cup good extra virgin olive oil
salt and pepper to taste
1. for the dressing, whisk together lemon juice, zest, mustard, and honey in a small bowl. slowly whisk in olive oil until well combined. season with salt and pepper to taste. you can also dump the ingredients in a jar with a lid and give it a good shake.
2. to shred the brussels sprouts, cut off the stem, cut them in half, and finely chop. to shred the kale, cut down the center of the leaf to remove the rough stem. stack the leaves on top of each other, roll it up like a cigar, and finely slice. a chiffonade, to be exact.
3. in a large bowl toss together the kale, brussels sprouts, toasted almonds and as much dressing as you prefer, though may i recommend the less is more approach for this recipe.
recipe slightly adapted from just a taste.