Recipe: Kale & Shaved Brussels Salad

Overview


 

Prep/Cook Time:
20 minutes

Makes:
6 Servings

Course:
Salad

TPH_Kale_Salad_Main.jpg
 
 

What else do you get at a local music festival to eat, but a salad. Right. However, it was one of the best and simplest salads I have had. Great for a quick Tuesday night or for a party.

 

Ingredients:

  • 8 oz. Kale

  • 12-14 Brussels sprouts

  • 1/4 cup freshly squeezed lemon juice

  • 2 garlic cloves, minced

  • Pinch of crushed red pepper flakes

  • 1/2 tsp kosher salt, plus more to taste

  • 1/2 cups extra virgin olive oil

  • Black pepper, to taste

  • 5 oz. Parmesan, grated


Instructions:

  1. Set oven to 350 degrees

  2. Using parchment paper, spoon as many separate tablespoons of Parmesan cheese and flatten out

  3. Watch closely, letting cheese brown and crisp

  4. Once they get golden brown, remove and let cool and harden

  5. Prepare kale by removing any tough stems. Shred kale into pieces.

  6. Using knife or mandolin, shave Brussels sprouts thin

  7. Set lettuce and sprouts aside

  8. Add lemon juice, garlic, red pepper flakes and kosher salt into a small bowl, whisking to combine

  9. Whisk in olive oil until fully incorporated

  10. Drizzle over the prepared greens, massaging the dressing in

  11. Season with pepper and salt as needed

  12. Take cooled Parmesan crisps, and crumble or chop into small pieces and put on top of salad

 
Previous
Previous

Recipe: Minimalist Margarita

Next
Next

Building Your Bar: Core Spirits