Wednesday, 28 October 2015

Kale & Brussels Sprout Slaw | Best of Bridge Home Cooking

somedays you workout out and eat salads,  others you wear sweatpants and eat candy while watching too many episodes of Ballers.  it's a balancing act.

however, with a strong appreciation and love for kale, it's easy to get back on track and off the candy train when you get to indulge in a kale and brussels sprout salad that has cheese and nuts and sweet apples co-mingling together on a plate. 
this salad comes to you courtesy of the Best of Bridge Home Cooking cookbook that was recently delivered to me.  yes, the same cookbook that produced yesterdays apple blondies with brown sugar frosting, produced this salad.  it's all about balance.  and it would seem maybe apples too?  i'm on the apple bandwagon.

Kale & Brussels Sprout Slaw

ingredients:
dressing
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons cider vinegar
1 tablespoon grainy or dijon mustard
1 tablespoon liquid honey

salad
5 cups loosely packed kale
8 large brussels sprouts, ends trimmed
1 small apple, diced
1/3 cup crumbled feta cheese
1/3 cup chopped pecans, toasted (see tip, below)

method:
dressing |   in a small bowl or jar, whisk or shake together oil, lemon juice, vinegar, mustard and honey
salad |   pull the kale leaves off the stalks and discard the stalks.  stack and thinly slice the leaves.  halve the brussels sprouts lengthwise and thinly slice.  in a large bowl, combine kale, brussels sprouts, apple and feta.  drizzle with dressing and toss to combine.  serve sprinkled with pecans.

serves 6

tip:  toast pecans in a small dry skillet over medium heat, shaking the pan often, until pale golden and fragrant.  let cool before adding to your salad.


Courtesy of Best of Bridge Home Cooking by The Best of Bridge © 2015 www.bestofbridge.com Reprinted with permission. Available where books are sold.

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