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. Dietary Changes - If you want to make this recipe vegan just leave out the parmesan.Hearty shaved broccoli, Brussels sprouts, and kale salad tossed with a creamy homemade truffle parmesan dressing!.Tips for Early Prep - If you are taking this salad to a holiday dinner, you can massage the leaves up to two hours before the event, but don’t add the apples till the last minute (they’ll brown - even if they still taste good).I also have these cut protection gloves to protect my hands when using the mandoline. Recommended Tools - You can use a mandoline to make all this chopping in this recipe faster.However, any crisp apple will work for this recipe! They are crisp and have a nice balanced sweet and acidic flavor. Recommended Ingredients - I recommend using Honeycrisp apples for this recipe.Roasted Acorn Squash - a flavorful, healthy, and super easy side dish.Īnd, of course, if you have any leftover turkey, I'd recommend any of these easy recipes for leftover turkey.Pomegranate Dark Chocolate Bites - the easiest dessert to make!.Fennel Gratin - tasty and comforting, this fennel gratin is a fabulous side dish.Rose Apple Tart - the prettiest dessert (seriously!).Roasted Squash and Grapes - a wonderful vegetarian side dish that has amazing flavor.Here are some of the other classics that we love to make for the holidays: This Brussels sprouts salad is one of our favorite dishes to serve at Thanksgiving and Christmas dinner. Drizzle dressing across the salad and toss to combine. Combine the lemon juice, 1 tablespoon of olive oil, and salt and pepper. Make the vinaigrette & dress the salad.Add the apples, walnuts, and cheese to the salad. Toast the walnuts in a small frying pan over medium-high heat for 3 minutes or until crispy and browned. Combine the kale and Brussels sprouts in a large salad bowl and drizzle with 2 tablespoons of olive oil. Prep all the ingredients for the recipe (kale, Brussels sprouts, apples, walnuts, and parmesan). How to Make a Brussels Sprouts and Kale Salad To make this recipe, you'll need a full head of kale, a handful of Brussels sprouts, some good parmesan cheese, olive oil, walnuts, apples (we suggest Honeycrisp, but any crunchy apple will do!), and salt and pepper. It's a wonderful green salad that makes an excellent side dish! What You'll Need to Make a Brussels Sprout Salad It's full of crunchy bits (apple and toasted nuts) and savory bits (olive oil massage kale and shredded parmesan). This shredded Brussels sprouts salad with kale and apples is quick and easy to make!
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