My sister, who is a fabulous cook, had my family over for dinner last weekend and when she told me her menu I wasn’t sure what to make of her salad decision – Kale and Brussels Sprout Salad.
Normally, I only eat Brussels sprouts once a year – on Thanksgiving when they are swimming in butter and cream! However, one bite of the Kale and Brussels Sprout Salad and I was hooked – three plates later I’m pretty sure I had met my fiber, iron and vitamin K needs for the week! So, in the spirit of adding more green to your Thanksgiving table give this a try – you won’t be disappointed – I promise!
Kale and Brussels Sprout Salad
From Bon Appetite Nov. 2011
www.epicurious.com
Ingredients:
- 1/4 cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon minced shallot
- 1 small garlic clove, finely grated
- 1/4 teaspoon kosher salt plus more for seasoning
- Freshly ground black pepper
- 2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced
- 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
- 1/2 cup extra-virgin olive oil, divided
- 1/3 cup almonds with skins, coarsely chopped (my sister used slivered almonds)
- 1 cup finely grated Pecorino
Directions:
Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
Measure 1/2 cup oil into a cup. Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel–lined plate. Sprinkle almonds lightly with salt.
Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.
Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
Photo courtsey of stock.xchng.com. Photographer: nkzs
Read More http://www.epicurious.com/recipes/food/views/Kale-Brussels-Sprout-Salad-368295#ixzz1dExNjxbQ
Cookus Interruptus
I never cared much for brussel sprouts till recently. I really enjoy them now. I find that pre-boiling them for a while makes them less bitter tasting. Then add lime juice and seasonings and saute for awhile. They taste great and knowing they are full of Vitamins and minerals makes it even better.