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I often find myself cravings salads even in the heart of these cold winter months. In an attempt to nourish my body with seasonal ingredients I have been gravitating towards winter greens. This salad pairs raw lacinato kale with shredded Brussels sprouts, seasonal fruit and a few nuts for crunch. Not sure about raw kale? I say give this salad a try. It has been a life-changer for several people in my world.
Kale and Brussels Sprout Salad
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely grated
1/4 cup extra-virgin olive oil
1-2 large bunches of Tuscan kale (about 1 pound total), center stem discarded, leaves thinly sliced
12 ounces Brussels sprouts, trimmed, shredded with a knife or food processor
1/3 cup almonds with skins, sliced
1 cup diced pear, apple or pomegranate seeds
Combine lemon juice, Dijon mustard, shallot, garlic, olive oil and salt and pepper in a small bowl.
Mix thinly sliced kale and shredded Brussels sprouts in a large bowl. Add salad dressing and massage with your hands to evenly disperse.
Garnish with fruit and nuts.
Photo by: Yoni Nimrod
Tomatoes? Check. Corn and cucumber? Double check. The next time you overdo it at the farmers market, you know what to do: Let’s get some salad up in here! Cherry Tomatoes: Cherry Tomato Salad with Buttermilk Dressing (above, from Food Network Magazine) Basil and garlic elicit their savory side, but these little tomatoes, tossed in buttermilk-sour creamRead more