Tuesday, December 9, 2014

Superfood Susan Salad

Last year I went to a holiday party with some of the most wonderful women I've ever had the pleasure of working with way back when I was a workstudy student in school. One of those women--you can guess that her name is Susan--brought this salad to the party and we all begged her for the recipe. The original recipe is from Bon Appetit but Susan made a GENIUS adjustment to the dressing to use what she had on hand. 

This salad can be a little time consuming with all the shredding of the kale and the brussel sprouts but Susan had another brilliant suggestion: Pulse them in a food processor a few times to get the job done. Mind blown. 

Does anyone know the proper spelling of brussel(l)(s) sprouts? I should ask Susan. I bet she'll have a brilliant answer. 

1/4 cup white balamic vinegar (this is where all the genius is)
2 tbsp Dijon mustard
1 tbsp minced shallot
2 garlic cloves, finely grated (I use two but the original recipe calls for one)
1/2 cup virgin olive oil (from this, reserve one tablespoon)
1/4 tsp salt

2 large bunches of Tuscan kale (I use whatever the store has), stem discarded and leaves finely shredded
12oz brussel sprouts, trimmed, and finely shredded
1 tbsp reserved olive oil
1/3 cup almonds, coarsley chopped
1 c grated Parmesan cheese

Combine white balsamic vinegar, 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. Mix thinly sliced kale and shredded brussel sprouts in a large bowl.

Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.

Slowly whisk remaining olive oil in cup into dressing mixture. Season dressing to taste with salt and pepper.

Add cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds. Top with dressing. 


318 Calories
24g fat (good fat, from the almonds and olive oil)
17g Carbs
11g Protein

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