![]() You will be surprised by just how good raw brussels sprouts and raw kale can be in this salad. Kale and Brussels sprouts are no exception, and this recipe showcases both of them in a delicious way. I think we can all agree that leafy greens are an important part of a healthy diet. Plus, it’s so pretty that you’ll be proud to serve it at your next get-together or holiday dinner! The ingredients are simple, but the end result is a flavorful and nutritious dish that’s perfect for a light lunch or side dish. There’s no need to be intimidated by kale and Brussels sprout salad – this is such an easy recipe to make. Packed with healthy greens and topped with a tangy vinaigrette that gives it a bright and flavorful zing, it’s sure to please everyone at the table. Whether you’re vegan, gluten-free, or simply interested in eating more cruciferous vegetables, this dish is sure to please. This salad is perfect for any season and can be easily customized to your liking. If you’re looking for a kale and brussels sprout salad recipe that’s both flavorful and healthy, you’ve come to the right place. Serving Suggestions: If you’re looking to bulk this salad up for a main course, roast chicken and homemade croutons would be a great addition.This delicious kale and Brussels sprout salad recipe is perfect for a healthy side dish or light lunch that is perfect for any occasion! If you’re in need of a mandolin recommendation, I highly ( highly) recommend Benriner Japanese mandolins! They are the best and most storage-friendly mandolins that I’ve used and more much affordable than the clunky varieties you find in most kitchen stores. The scariest part of this recipe is thinly shaving the Brussels sprouts and broccoli. For this, a sharp mandolin is your best bet (alternatively, you can use a food processor and your thinnest blade attachment to shave the Brussels sprouts!). If you’re squeamish about eating raw egg yolks, pasteurized eggs are a great option! I’m a bit proponent of using good-quality raw egg yolks for classic dressings like this, because nothing quite beats them. If you don’t use it, I recommend adding an extra spoonful or so of freshly grated parmigiano-reggiano cheese! The truffle oil makes this salad a little extra special, but is subtle and not at all overpowering (too much of a good thing…) and is completely optional. I ended up using this kale Caesar salad dressing as the starting point and in the end, gave it a special touch with the addition of white truffle oil. I’m always looking for new salad ideas, so I decided to give it my own little twist at home a few days later…and voila! The recipe made it onto the blog. Perhaps a bit indulgent, but the heartiness of the raw shaved vegetables balanced everything out. The broccoli florets, along with their stalks, were thinly shaved, the kale leaves was very thinly sliced and lightly massaged (sounds silly, but it helps lightly wilt the kale leaves and make them much more enjoyable to eat when raw), and the dressing was almost Caesar-like in flavor. Truthfully, the shaved Brussels sprouts drew me in (we all know how much I love Brussels sprouts – hello, this pasta and salad!), but the shaved broccoli was another interesting twist! The other day, I tried their kale, Brussels sprout, and broccoli salad, which comes with a parmesan dressing. I’ll sometimes walk there on a gloomy Chicago afternoon to plant myself at a table, grab a coffee, work on my computer, and do a healthy amount of people watching. Occasionally, I’ll treat myself to a small lunch. Today’s salad was inspired by one of my favorite spots in our Chicago West Loop neighborhood, The Allis at Soho House. We could all use more hearty vegetable-filled salads in our lives. ![]() ![]() Hearty shaved broccoli, Brussels sprouts, and kale salad tossed with a creamy homemade truffle parmesan dressing!
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