Brussels Sprouts and Kale Salad
Serves: 4-6 (and makes great leftovers)
I just got into kale salads this past year. I am hooked and hope you will be, too. I hadn’t made one before, but after some experimentation, this is my favorite for a few reasons. It’s easy to make, and makes a great leftover (hard to come by with salads). The highlight of this salad is that you can add in extra ingredients such as shredded carrots, cranberries, butternut squash, etc. I like to make this as my “base” salad and add something new each time I eat it as a leftovers. It can be prepared vegetarian or vegan as well, just swap out the parmesan for your favorite substitute. Enjoy!
4 bunches of Tuscan/Italian/black kale
20 Brussels sprouts, shredded/finely chopped
1 lemon, juiced
3-4 Tbsp olive oil
2 T garlic (either mince your own or used crushed)
1 Tbsp dijon mustard
1/2 Tbsp stone ground mustard
salt and pepper to taste
red chili pepper flakes (optional, but I love spice)
1/2 cup grated parmesan/romano/pecorina/grana padano cheese
1 cup sunflower seeds or toasted almonds
Take the ribbing out of the kale with a sharp knife & finely chop. Shred or finely slice Brussel sprouts.
Add in cheese and nuts, toss together.
In a glass jar make the dressing: Combine lemon juice, olive oil, salt, pepper, chili flakes, garlic, mustards and shake vigorously.
Combing dressing and salad and toss well. Let sit. Serve. Enjoy!
*one thing you don’t want to skimp on is dressing - make sure all the ingredients are mixed together thoroughly
*to switch it up a bit, experiment with a few add-ins: variety of nuts, dried cranberries, roasted butternut squash, or shredded carrots.
Originally shared on Ironman.com’s feature “http://www.ironman.com/triathlon-news/articles/2013/01/cooking-with-corbin-brussels-sprouts-kale-salad.aspx#ixzz2PcWKIR2c”>Cooking with Corbin”