A little salad variation is the spice of life. Alright, maybe not the spice of life, but certainly one worthy of mention. Those of you who have been reading this blog for awhile probably already know how I feel about non-intriguing salads, which means I’m always on the lookout for new, flavorful, and inspiring variations for raw leafy greens. I truly wish I could say that I find the idea of munching through leaves of raw romaine entirely appealing, but alas, I’m not quite there yet. Until then, flavorful ingredients and salad accompaniments to the rescue.
The concept here is quite simple. The salad starts with ribboned kale and shredded brussels, providing great ‘coleslaw meets salad’ texture. Alongside beefy wedges of tomato, the greens are then sprinkled with a generous handful of salty parmesan, a dusting of sea salt and cracked black pepper, and a drizzle of garlic and shallot vinaigrette. Because nothing in the salad is too assertive, the salad would work well alongside a variety of meals. Versatile salads are such lovely things to work with.
I love the thick wedges of tomato alongside the salad – it really turns a simple side salad into something much more. A quick juicing of lemon over the salad immediately before serving completes the dish – adding brightness and vibrancy. Textures, colors, and flavors galore – what’s not to like?
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kale and brussels sprouts salad
Adapted from Shutterbean
For the salad:
1 pound Brussels sprouts, shredded [I use the coarse grating disc in my food processor]
1/2 small bunch lacinato kale, tough stems removed, and leaves ribboned
1 cup Parmesan cheese, grated, or more to taste
2 large tomatoes, sliced in thick wedges
Lemon quarters or halves, for serving [use halves if your lemons are quite small]
For the vinaigrette:
6 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon dry champagne, optional, but suggested
1/2 tablespoon lemon juice
2 teaspoons Dijon mustard
1 large clove garlic, minced
1/2 shallot, minced
Sea salt and freshly cracked black pepper, to taste
Combine the brussels sprouts and kale, and set aside.
Vigorously whisk the vinaigrette ingredients together until emulsified. Set aside.
Serve the salad immediately with a lemon half or quarter, a few wedges of tomato, a generous sprinkle of parmesan, and a dusting of sea salt and freshly cracked black pepper. Drizzle with vinaigrette. I also suggest juicing the lemon quarters/halves over the salad just before eating – it really brightens up the entire dish.
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