This time of the year I like to practice some Thanksgiving meals so I can decide what to make on the big day. I found a great recipe that will add some raw veggies to our Thanksgiving meal. Actually, I really wanted to find a way to sneak kale into Thanksgiving this year. My family was not going to go for an undisguised kale dish, like a plain kale salad or kale chips. Brussels sprouts are festive and so I think this dish will help get my kale in the door!
I made this dish last night and was surprised by how fresh it tasted. The dressing is tangy and it helps to break down the kale and brussels sprouts. The toasted almonds add a little crunch and a nutty flavor. The shallot adds a little sweetness to the mix.
I have never had raw brussels sprouts before. It was a little time consuming grating each of the brussels sprouts, but worth it. Next time I make this dish I will try to buy larger brussels sprouts so that they will be easier to grate.
Inspired by: Bon Appetit
Yield: About 6 medium sized salads or 4 large salads.
Time: About 40 minutes
1 cup sliced almonds
About 15 medium sized brussels sprouts or 2 cups
1 large head of kale
1 teaspoon of olive oil
salt to taste
2 cloves of garlic
1 teaspoon dijon mustard
1/4 teaspoon black pepper
3/4 cup lemon juice (about 5-6 lemons)
2/3 cup olive oil
1/3 cup water
1. Place one teaspoon of olive oil in a pan and bring the head to medium.
2. Once the olive oil is hot, add the almonds and cook until brown. This will take about 20 minutes. Just be careful to turn them frequently.
3. Finely chop one shallot and place it in a small bowl.
4. Mince two cloves of garlic and add it to the small bowl.
5. Add the remaining dressing ingredients and whisk until well-comined. Set aside.
6. Rinse the kale and brussels sprouts. Then chop the kale into short, thin pieces and place it in a large bowl.
7. Grate the brussels sprouts and place them the large bowl.
8. Salt the browned almonds to taste and then add them to the large bowl.
9. Whisk the dressing again and pour it over the ingredients in the large bowl.
10. You can serve this immediately or dressing sit and serve up to 24 hours later.
After the salad sat in the dressing all night and morning, it was even better for lunch. I am definitely going to make this dish again, even before Thanksgiving!