This past winter was a long one. Spring is finally here, everything is in bloom and the warm weather is rejuvenating. I was happy to put away the winter jacket and gloves and rediscover my warmer weather clothes. But as we know, with warm weather comes lighter, more revealing clothes. And so comes the mild panic…soon we will all be in bathing suits!
In an effort to lighten up our meals around here I have been whipping up this ‘salad’. I typically don’t make salads. I really like them, but I find in order to make a good one you need alot of ingredients and it becomes alot of work. And I hate washing and drying all the leaves. That’s why this salad is perfect for me. Very little washing and drying. It is quick and super simple. The only skill you need is to safely slice the kale leaves and sprouts super thin. (They really need to be so very thin, so take your time with it). Hopefully eating more of this healthy salad will help me feel a bit less panicked about getting into a swimsuit in a few weeks.
I usually make enough to have some leftovers, this holds up nicely for a day or two in the fridge. I like to add it to a chicken or steak wrap I make for lunch the next day.
The lemon mustard dressing is a very thick one and gives this salad a great punch. I don’t use alot of it on here, just enough to coat everything. If you want it thinner just add some more olive oil.
Here’s what you will need to serve 2-3 people as a side dish…
4 medium stalks Lacinato kale, ribbed, leaves sliced paper-thin
7-8 large brussel sprouts, trimmed, outer leaves discarded, sliced paper-thin
1 shallot, minced
1/2 small clove garlic, grated
2 tbsp lemon juice
1 tbsp Dijon mustard
1 tsp extra virgin olive oil
1/3 cup sliced almonds, toasted
In a small non stick skillet over low heat lightly toast sliced almonds. Set aside.
Tear kale leaves from the center rib, discard rib. Stack leaves on top of one another, roll them up and slice very thin. Separate leaves with your fingers and put in a medium bowl.
Trim ends off brussel sprouts and discard outer leaves. Slice paper-thin. I usually cut the sprout in half lengthwise, then slice each half widthwise. Separate with your fingers and add to the bowl of kale.
In a separate bowl mix together the shallot, garlic, olive oil, lemon juice and Dijon mustard. (It will be thick).
Five minutes before serving add the dressing to the kale and sprouts and mix really well. Lastly, add the sliced almonds and mix gently just until evenly distributed.
Recipe adapted from various sources.