Tuesday, January 15, 2013
Kale and Brussels Sprouts Salad
A little about kale: kale is one of those vegetables that's been around forever, but it has gotten revamped lately. It's really the go-to healthy vegetable. For that reason, when I had to make something to bring to a party for my yoga studio, I figured it better have kale in it. Kale and brussels sprouts! I don't think it gets healthier than that!
Recipe from Bon Appetit
1/4 c. lemon juice
2 Tbsp. dijon mustard
1 Tbsp. shallot, minced
2 cloves garlic, minced
1/4 tsp. salt
2 bunches of kale, chopped
12 oz. brussels sprouts
1/2 c. olive oil
1/3 c. almonds, with skins
1 c. grated parmesan cheese
1. Combine lemon juice, dijon mustard, shallot, garlic, salt and pepper. Cover and set aside to let the flavors meld.
2. In a large bowl, combine chopped kale and grated (with a cheese grater) brussels sprouts.
3. In a skillet, heat enough olive oil to coat bottom of pan. Add almonds. Toast for about 2 minutes, until almonds are golden brown in spots. Transfer to a paper towel lined plate to cool and dry.
4. Add olive oil to dressing mixture. Combine kale mixture, parmesan, and dressing. Toss to coat. Right before serving, garnish with almonds. (You can make all of the individual parts ahead of time.)