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Dec 12, 2017
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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31 Days of Salad: Shredded Kale and Brussels Sprouts Salad

January 24th 02:01pm, 2014

012414_31dayssalad

 

At times, it seems there are two types of salad: the virtuous ones that leave you hungry an hour later, or the gluttonous ones with more pork belly, cheese and runny egg yolk than veg. Rare is the salad that satisfies your appetite and dietary needs. This number fills you up and packs the nutrients with healthy kale and sprouts.

Shredded Kale and Brussels Sprouts Salad
4 Servings
Adapted from a Bon Appetit recipe

2 Tbsp. fresh lemon juice
1 Tbsp. Dijon mustard
2 green onions, thinly sliced
1 small clove garlic, minced
Kosher salt and fresh ground black pepper, to taste
½ lb. Brussels sprouts, trimmed
1 bunch kale, stems removed
¼ cup extra virgin olive oil
2 oz. feta cheese, crumbled
½ to ¾ cup whole-wheat breadcrumbs

• In a small bowl, whisk together the lemon juice, mustard, green onion, garlic, salt and pepper. Set aside to let flavors combine.
• Shred the Brussels sprouts and kale using a mandolin, food processor or knife. Toss the shredded vegetables together in a large bowl.
• Slowly whisk the extra virgin olive oil into the lemon juice mixture, adding a dribble at a time until the dressing emulsifies. Season to taste.
• Add the crumbled feta, breadcrumbs and dressing to the shredded sprouts and kale. Toss well to coat. Let sit at least 15 minutes before serving.

 

 

 

By Catherine Klene

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