Kale and Brussels Sprouts Salad with Apples, Parmesan Cheese and Nuts

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Seduction Meals Brussels Sprouts and Kale Salad

I have to confess, when my friend suggested I try adding raw, non-cooked brussels sprouts to my salad the idea didn’t really grab my attention; but I tried it and really really liked it. The combination of sweet apples mixed in with the Locinato, or tuscan kale – which is a bit sweeter and more delicate than curly kale combined with the slightly bitter taste of the raw sprouts works quite nicely. Add to this the sliced Parmesan cheese and the nuts and you have a hearty side dish that would work well with grilled seafood, beef, lamb or chicken. You can experiment with this salad, using the kale and brussels sprouts as the base and then adding different ingredients – next time I make this I’m going to add a handful of pomegranate seeds, avocado and pine nuts to the base. Here’s to healthy eats!

Seduction Meals Kale Brussels Sprouts Salad

 

Kale and Brussels Sprouts with Apples, Parmesan Cheese and Nuts

Ingredients

  • 3/4 cup organic Tuscan (Locinato) kale leaves, sliced (about 4-5 large leaves)
  • 3/4 cup organic finely sliced brussels sprouts (about 4-5 large ones)
  • 1 red apple, cut into cubes, leave skin on
  • 1 tbsp shallot, minced
  • 1 Tablespoon red wine vinegar
  • 3 Tablespoons extra virgin olive oil
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon tamari soy
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper
  • 1/4 cup walnuts, crumble to medium/small pieces
  • 1/4 cup pine nuts
  • fresh parmesan, 6 – 8 long, thinly shaved slices
  • garnish: Two slices of the apple and (optional) micro-greens

Directions

  1. In a small dry cast iron skillet, over medium heat, toast the walnuts and pine nuts until they slightly brown. Shake often so they don’t burn. Once cooked, set aside to cool
  2. Rinse Kale leaves and brussels sprouts and pat dry
  3. Trim the bottom of the sprouts near the steam and pull off any dark or tough outer leaves. With a sharp knife, slice the brussels sprouts into very thin slices. Place in a large bowl
  4. Take each Kale leaf and cut the rib out of the leaf. Next you want to chiffonade them (slicing into thin ribbons) by taking 3 leaves and placing them on top of each other. Roll them up from bottom to top like a long cigar, and then slice through the roll to get thin long strips. If the leaves are very long you can cut them in half lengthwise. Place them in the bowl with the brussels sprouts
  5. Add a good pinch of salt and then using your hands, massage the leaves a few minutes, firmly rubbing between your fingers. Toss al leaves together
  6. Add apple slices. Set aside
  7. Dressing: In a bowl, or a small jar with a lid, add vinegar, oil, Tamari soy sauce, mustard and shallots. Whisk or shake vigorously.
  8. Add 3 – 4 tablespoons of dressing to the dish and toss to thoroughly coat. If you like more dressing you can add it. Salt and Pepper to taste
  9. Using an hand-held peeler, shave 6 – 8 long thin slices of Parmesan cheese and add to salad
  10. Add the nuts them to the salad
  11. (garnish) I used a handful of micro-greens and 2 red apple slices to add color