Monday, February 13, 2017

Kale-Brussels Sprout Salad

Raw Brussels sprouts make for a surprisingly delicious, hearty salad along with massaged kale.  The most common way I've made Brussels sprouts is roasted, usually with bacon (yum!), and while of course that's fantastic, this lighter, fresher version of sprouts is very tasty too.  Don't skip the grated Parmesan -- and lot of it -- because all these veggies need some richness to really make them sing.

Kale-Brussels Sprout Salad (adapted from Bon Appetit, via the Balanced Life)
Serves two hungry people or 4-6 smaller side servings 

1 small bunch kale, trimmed and very thinly sliced
Olive oil
1/3 pound Brussels sprouts, trimmed and very thinly sliced
Grated Parmesan cheese

For the dressing:
2 T olive oil
Juice of 1/2 lemon
1 T red wine vinegar
1 tsp honey
1/2 tsp Dijon mustard
1 small garlic clove, minced
Salt and pepper

Add the kale to your salad bowl.  Drizzle with olive oil and sprinkle with a bit of sauce. Massage with your hands for a few minutes, until the kale starts to break down.  Add the Brussels sprouts and lots of grated Parmesan cheese.

Combine the dressing ingredients in a jam jar, screw on the lid, and shake well. Add about half the dressing to the salad, toss, and add more as needed.  Let sit for about 15 minutes before serving to let the flavor a combine.

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