Okay, this salad is AMAZING! - at least in my opinion. I tried this yesterday, making it for supper and I wish I could tell you that it was great the next day, but my husband and I kept filling our bowls, finishing the entire salad in one sitting. Yes, it was that good. Recipe credit goes to Julie Van Rosendaal and Julie Scott, authors of the cookbook, Gatherings: Bringing People Together with Food. I have been enjoying pre-made bagged kale and Brussels sprouts salads and when I saw this recipe, I knew I wanted to try it. Having kale in my garden made it even easier! Summer is a great time to try a new salad and this one is definitely worth a try.
Tear the kale, separating the leaves from the stem, which you do not want to use. Wash kale thoroughly.
Slice off the stem from the Brussels Sprouts; remove any brown leaves; cut in half; and thinly slice. You can remove the stems or leave them in.
Chop up an apple or pear.
Combine dressing ingredients: 1/2 cup olive oil, 1/4 cup lemon juice (I used fresh), 2 Tb. grainy mustard, one small garlic clove (minced), 2 tsp. honey, and salt and freshly ground black pepper.
You can taste the dressing at this point and adjust the salt and pepper, if needed.
Freshly grate Parmesan or Pecorino
Add dressing to mixed salad, being generous. I had some leftover dressing.
Mix, ensuring the dressing is incorporated
Add cheese and almonds
Refrigerate until you are ready to eat...Enjoy!
Ingredients
1 small bunch of kale
5-6 large Brussels Sprouts
1 tart apple or ripe pear, chopped
1/4 - 1/2 cup roasted almonds, roughly chopped
1/2 cup freshly grated Parmesan or Pecorino
Dressing
1/2 cup olive oil
1/4 cup lemon juice
2 Tb. grainy mustard
1 small garlic clove, minced
2 tsp. honey
salt and freshly ground black pepper
No comments:
Post a Comment