It’s probably of little surprise, but thanks to me, our DVR is completely overrun with cooking shows. I will watch almost anything on The Cooking Channel, PBS, and Food Network, save for those ridiculous grocery game shows and anything starring Alton Brown. Alton Brown is seriously the worst. Did you see him on that Thanksgiving Live special where he was hella obnoxious and a misogynistic ass to Giada? Girl…
Anyway, a few weeks ago, I caught the end of one of Food Network’s new shows, Farmhouse Rules, where host Nancy Fuller (who I can only assume is the network’s replacement for Paula Deen, given her aesthetic and cooking style) was preparing a kale salad. As far as I’m concerned, kale salad can do no wrong. I have about four I can make right now that are knock-out good. Trendy super food, whatever, kale is just tasty. Mixed with some kind of vinaigrette, maybe a little something sweet like golden raisins or apple, salty cheese, or smoky spices? Unbelievably good!
But with this particular kale salad, this new, modern Paula was adding raw brussels sprouts into the same bowl and, admittedly, that gave me a bit of pause. Listen, I will eat brussels sprouts five times a week if you give them to me roasted with olive oil, salt, and pepper. They get all browned, sweet and nutty, and before I know it, I’ve eaten what’s leftover on the baking sheet while cleaning up the kitchen. I love brussels sprouts, but I’d never eaten them raw and along with an already fairly tough raw green, such as kale, I was skeptical.
But it turns out, Miss New Paula was on to something and together, the kale and brussels sprouts made a delicious, quite fancy looking salad that even my vegetable-phobic beau ate with great zeal. This one is a total keeper and brings me up to five kale salads I can make with ease and from memory. Am I catch or what?
Kale & Brussels Sprout Salad
Yields 4-6 servings; Adapted from here.
1lb. of brussels sprouts
1 bunch of kale
2 cloves of garlic
1/3 cup of diced red onion
1 cup of pecorino romano, grated
1/3 cup olive oil
2 Tablespoons of dijon mustard
1 Tablespoon of orange juice
1/2 teaspoon of honey
2 lemons, zested and juiced
1/2 pistachios, toasted and chopped
Salt & pepper
In a medium sized bowl, grate garlic and add dijon mustard, honey, lemon zest, lemon juice, orange juice, salt & pepper. Mix until combined and then drizzle in olive oil while whisking. When all is incorporated, taste for seasoning and then set aside. In a large bowl, shred 1lb of brussels sprouts on a box grater. De-vein kale leaves. Stack kale leaves on top of one another, several at a time, and roll into a tight cigar before slicing into thin ribbons. Add kale to bowl with brussels sprouts and follow with thinly sliced red onion. Add dressing to the vegetables and add cheese. Toss to combine. Allow to sit for 15-20 minutes so that kale and brussels sprouts lose some of their toughness and flavors meld. Add in pistachios and toss once more before serving. Delicious cold or at room temperature.
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