If you have never had cantaloupe or honey due melon on your salad, you need to try it at once. All of these citrus fruits would taste delicious on this salad. Go for some mandarin oranges or naval orange slices. It gives it a whole new taste and it will be a food your tastebuds will be excited about You could pick one type of berry to put on it, but I love salad with variety. Strawberries, blueberries, blackberries and raspberries would all be delicious on this. With this zesty salad dressing, you could easily top it with a variety of different fruits. The raisins in the salad really give the salad some pop. other fruits that would taste good on this salad Related recipe: If you love this Brussels Sprout Salad, you’ll love our Honey Dijon Brussels Sprouts. Step 4: Garnish with Parmesan cheese and serve. Step 3: Pour over kale mixture and toss to coat evenly. Step 2: In a small bowl, mix together lemon juice, mustard, onion, salt, pepper, and olive oil. Step 1: In a medium bowl, mix together kale, brussels sprouts, craisins and almonds. how to make kale and Brussels Sprouts salad The flavors of the two greens complement each other and put a little dressing on the salad and you’ve got yourself a delicious side, or make it a main dish and put a little chicken on it. When you finely chop the kale AND the brussels sprouts in this salad, it makes it about 1000% more edible, in my opinion.Īdd the homemade dressing and craisins, and you really don’t even feel like you’re eating a salad that is PACKED with nutrients. I’d never had them in a salad until a few weeks ago when I went out to eat and I’ve been thinking about it ever since! Serving Suggestions: If you’re looking to bulk this salad up for a main course, roast chicken and homemade croutons would be a great addition.I’ve explained my love of Brussels sprouts before (especially after eating a ton of these honey sriracha ones!). If you’re in need of a mandolin recommendation, I highly ( highly) recommend Benriner Japanese mandolins! They are the best and most storage-friendly mandolins that I’ve used and more much affordable than the clunky varieties you find in most kitchen stores. The scariest part of this recipe is thinly shaving the Brussels sprouts and broccoli. For this, a sharp mandolin is your best bet (alternatively, you can use a food processor and your thinnest blade attachment to shave the Brussels sprouts!). If you’re squeamish about eating raw egg yolks, pasteurized eggs are a great option! I’m a bit proponent of using good-quality raw egg yolks for classic dressings like this, because nothing quite beats them. If you don’t use it, I recommend adding an extra spoonful or so of freshly grated parmigiano-reggiano cheese! The truffle oil makes this salad a little extra special, but is subtle and not at all overpowering (too much of a good thing…) and is completely optional. I ended up using this kale Caesar salad dressing as the starting point and in the end, gave it a special touch with the addition of white truffle oil. I’m always looking for new salad ideas, so I decided to give it my own little twist at home a few days later…and voila! The recipe made it onto the blog. Perhaps a bit indulgent, but the heartiness of the raw shaved vegetables balanced everything out. The broccoli florets, along with their stalks, were thinly shaved, the kale leaves was very thinly sliced and lightly massaged (sounds silly, but it helps lightly wilt the kale leaves and make them much more enjoyable to eat when raw), and the dressing was almost Caesar-like in flavor. Truthfully, the shaved Brussels sprouts drew me in (we all know how much I love Brussels sprouts – hello, this pasta and salad!), but the shaved broccoli was another interesting twist! The other day, I tried their kale, Brussels sprout, and broccoli salad, which comes with a parmesan dressing. I’ll sometimes walk there on a gloomy Chicago afternoon to plant myself at a table, grab a coffee, work on my computer, and do a healthy amount of people watching. Occasionally, I’ll treat myself to a small lunch. Today’s salad was inspired by one of my favorite spots in our Chicago West Loop neighborhood, The Allis at Soho House. We could all use more hearty vegetable-filled salads in our lives. Hearty shaved broccoli, Brussels sprouts, and kale salad tossed with a creamy homemade truffle parmesan dressing!
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