Sunday, April 14, 2013

Shaved Brussels Sprout and Kale Salad with Salted Almonds

I know, I know... brussels sprouts season is over and done with. For those of you that eat seasonally, you're probably sick to death of those miniature cabbages. You want ramps and asparagus and fava beans and I couldn't agree more. 

I actually made and photographed this salad months ago, but totally forgot about it up until now. This is definitely one of those salads that you want to add to your winter repertoire, so I figure why not blog about it now so you'll have it for next year. 

Serving brussels sprouts and kale raw, in a salad, may be new to some of you.  In fact, I've talked to many people that didn't even know you could eat either one without cooking them first.  When you're in the dead of winter and tender lettuces are nowhere to be found, thinly sliced kale and shredded brussels sprouts are your next best bet. You could probably toss the two with a little olive oil and lemon and have a simple side, but why not throw in some grated pecorino romano, salted almonds and serve with a lemony-dijon-shallot vinaigrette.  You could eat a large bowl of this on it's own for a light lunch or serve it in place of your typical dinner salad.

Brussels Sprout and Kale Salad with Salted Almonds
(Serves 8-10)
From Bon Appetit

1/4 c. fresh squeezed lemon juice
2 T. dijon mustard
1 T. minced shallot
1 clove garlic, finely grated
1/4 t. sea salt, plus more for seasoning
fresh ground black pepper
2 large bunches lacinato kale, stems removed, thinly sliced
12 oz. brussels sprouts, trimmed, finely grated or shredded with a knife
1/2 c. extra virgin olive oil, divided
1/3 c. raw almonds, coarsely chopped
1 c. grated pecorino romano

Combine lemon juice, dijon mustard, shallot, garlic, sea salt and black pepper in a bowl. Place shredded brussels sprouts and kale in a large bowl.
Measure 1/2 c. olive oil in a cup. Spoon 1 T. oil into a small skillet and heat over medium high heat.  Add the almonds and stir frequently until golden brown in spots, about two minutes. Transfer almonds to a plate lined with paper towels and sprinkle lightly with salt.
Slowly whisk remaining olive oil into the lemon juice mixture. Season with salt and pepper.
Add dressing and cheese to kale mixture and toss to coat. Season lightly with salt and pepper and top with salted almonds.

No comments:

Post a Comment