I was recently introduced to this salad by Farhan and Andrea ( My sis-in-laws bro & his wife) because of its high nutrient value. On hearing the ingredients I was quite skeptical as I was not a big fan of Kale.
But once I tried this salad it was an instant hit with both my husband and me and recently even my eleven year daughter has developed the taste. So I must share this recipe because not only it taste good this salad is nothing short of a nutritional powerhouse.
I have since found out that kale is among the most nutritious veggies out there. Like Brussels sprouts, kale is a cruciferous vegetable and has been associated with decreased blood cholesterol and risk of some cancers due to its high nutrient content including vitamins A, C, and K, as well as bioactive components like flavonoids and glucosinolates. It’s also a reasonable source of calcium. The nuts and olive oil are great sources of healthy monounsaturated fats; almonds are also a rich source of minerals and fiber that also have been shown to lower cholesterol and risk of heart disease.
* 1/4 cup fresh lemon
juice
Served here with rice medly
But once I tried this salad it was an instant hit with both my husband and me and recently even my eleven year daughter has developed the taste. So I must share this recipe because not only it taste good this salad is nothing short of a nutritional powerhouse.
I have since found out that kale is among the most nutritious veggies out there. Like Brussels sprouts, kale is a cruciferous vegetable and has been associated with decreased blood cholesterol and risk of some cancers due to its high nutrient content including vitamins A, C, and K, as well as bioactive components like flavonoids and glucosinolates. It’s also a reasonable source of calcium. The nuts and olive oil are great sources of healthy monounsaturated fats; almonds are also a rich source of minerals and fiber that also have been shown to lower cholesterol and risk of heart disease.
Ingredients
 |
* 2 Tbsp Dijon mustard
* 1 Tbsp minced
shallot
* 1 small clove
garlic, finely grated
* Salt and pepper to taste
* 3 Tbs olive oil
* 1 bunch Tuscan kale
* 12 oz. Brussels
sprouts
* 1/3 cup almonds with
skins, coarsely chopped
* 1/3 cup grated
Pecorino, Romano or Parmesan cheese
Directions
Dressing:
Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl.
Stir to blend; set aside to let flavors meld.
Salad :
Wash Kale & Brussels sprouts thoroughly.
Discard the center stem of kale and slice leaves thinly
Trim & shred the Brussels sprouts thinly
Lightly spray the almonds with oil and toast them in a pan or oven
Mix the thinly
sliced kale and shredded Brussels sprouts in a large bowl.
Slowly whisk
remaining olive oil in cup into lemon-juice mixture.
Season dressing to taste
with salt and pepper.
Add the dressing, cheese and almonds to the Brussels
sprouts and kale mixture and toss to coat.
Season lightly with salt and pepper
and serve.
Served here with rice medly