Recipe: Kale & Shaved Brussels Salad
Overview
Prep/Cook Time:
20 minutes
Makes:
6 Servings
Course:
Salad
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:
Set oven to 350 degrees
Using parchment paper, spoon as many separate tablespoons of Parmesan cheese and flatten out
Watch closely, letting cheese brown and crisp
Once they get golden brown, remove and let cool and harden
Prepare kale by removing any tough stems. Shred kale into pieces.
Using knife or mandolin, shave Brussels sprouts thin
Set lettuce and sprouts aside
Add lemon juice, garlic, red pepper flakes and kosher salt into a small bowl, whisking to combine
Whisk in olive oil until fully incorporated
Drizzle over the prepared greens, massaging the dressing in
Season with pepper and salt as needed
Take cooled Parmesan crisps, and crumble or chop into small pieces and put on top of salad