It’s around this time of the year, when Spring weather is JUUUUST around the corner, but it is the longest corner ever…when I crave a big salad (and warm weather, maybe a beach, and some kind of drink with a little umbrella in it). My current salad obsession is adding shaved brussels sprouts mixed in with the greens for my salad. Today’s salad combines these with chopped kale, and keeps it super simple for the rest. I had this plain, but adding grilled chicken, some shrimp, fish, crumbled bacon (for one particular person who squinched her face at the idea of a salad of Brussels sprouts and kale….you know who you are). I found this recipe on Lasting Ingredient, but made a couple simple adjustments and changed up the dressing. Another bonus of this recipe?? It’s another one of those “you-might-have-all-the-ingredients-already” kind of recipes!
1c. Kale – chopped
2lbs Brussels sprouts – shaved thinly with mandolin, food processor (with slicing disc) or just finely slice with knife (which is what I did since I don’t have either of the other options 😉
1/2 Small red onion – thinly sliced
1/4c. Walnuts – roughly chopped
1/3c. Pecorino Cheese – I used shaved, but grated would probably work best!
1/2t. finely grated lemon zest
Juice of 1 lemon
1t. Dijon Mustard
1/4c. Olive Oil
1/2t. Dried Oregano
Black Pepper to taste
1 Medium Garlic clove – minced (I lightly sautéed mine to soften the flavor a bit – just until aromatic) **Garlic is optional
- For the dressing – lightly sautée the garlic in a little of the olive oil until just aromatic. In a small bowl, combine lemon juice, dijon mustard, lemon zest, salt, pepper, and oregano, stir in the garlic, then slowly whisk in the rest of the olive oil.
- In the same pan, VERY quickly (only about 1 minute, sautée the kale and red onion – this is optional, but I like to soften it up JUST a bit, but this is just personal preference.
- In a large bowl, add the shaved brussels sprouts, kale, red onion, pecorino, walnuts, and toss with the dressing.
Simple, delicious, and quick!
What would you add to your salad?? Or would you keep it as is?