Tuesday, January 19, 2010

Kale and Brussel Sprout Salad

For the record, I would normally say that I don't like brussel sprouts, raw kale, or anything sweet in my salad dressing. I've already written that I don't really like salad or most vegetables either, but this is a great exception to all of that. My sister brought this crunchy, delicious dish to Thanksgiving and I've adapted it just enough to not get in trouble by the magazine she got it from. I always try to make myself eat something healthy when I've having something that is really bad for me and now that I have this recipe I don't mind one bit. Serve it with the Macaroni and Cheese I'm going to post soon. Thanks Hanna!
(I recently added a variation for the colder months when I want this warm.)

Kale and Brussel Sprout Salad
serves 6

1 pound brussel sprouts
1 bunch (8 to 12 leaves) Lacinato kale - a.k.a Dino kale, but you can also use regular
1 cup toasted, salted sunflower seeds

2 T dijon mustard
1/2 cup lemon juice (or red wine vinegar in a pinch)
2 T maple syrup
1/4 cup non-olive oil
2 to 4 cloves garlic
salt and pepper to taste
  • Remove any icky outer leaves on the brussel sprouts. Shred them and the kale as fine as you can manage. (Do you have a mandolin that you never use? Get it out now.)
  • Mix all the ingredients for the dressing except for the lemon juice in a food processor or by shaking vigorously in a jar.
  • Add about 3/4 of the lemon juice, mix, taste, and add more if needed.
  • Toss with the brussel sprouts, kale, and sunflower seeds. Serve alongside anything you're feeling guilty about eating.
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