Kale Salad With Sprouts And Seeds Food

KALE SALAD WITH BRUSSELS SPROUTS, APPLES, AND HAZELNUTS

Steps:

• Heat oven to 350°F. Place hazelnuts on a rimmed baking sheet and toast 8-10 minutes, tossing once or twice, until fragrant and skins have blistered. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool, then coarsely chop. Set aside.
• Meanwhile, whisk lemon juice, mustard, shallot, garlic, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl, then whisk in oil in a slow, steady stream. Set aside.
• Mix together kale and Brussels sprouts in a large mixing bowl. Add about 3/4 of the dressing, and use your hands to massage dressing into greens. Taste and add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
• Add cheese, apple, and half of the radishes; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and top with nuts and remaining radishes.
• Do ahead
• Dressing can be prepared 3 days ahead; cover and chill. Nuts can be toasted and chopped 1 day ahead; cover and keep at room temperature. Kale and Brussels sprouts can be sliced 1 day ahead; place in an airtight container and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.

BRUSSELS SPROUT AND KALE SALAD WITH GREEN GODDESS DRESSING

Steps:

• Set up your grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• To a food processor, add the torn bread and pulse until you have some very fine and some larger breadcrumbs. Transfer to a cast-iron pan. Drizzle with the olive oil and season with salt and pepper. Toss to coat. Place on the indirect-heat side of the grill, close the lid and bake until golden brown and crispy, 10 to 12 minutes.
• To a blender, add the avocado, garlic, buttermilk, sour cream and vinegar. Season with salt and pepper, then blend until smooth. Pour into a mixing bowl and mix in the dill and scallions. To a large mixing bowl, add the kale. Massage the kale until it darkens and softens. Add the Brussels sprouts and toss to combine. Dress with as much dressing as you'd like. Top with the croutons and cheese. Serve! Any remaining dressing will keep in the refrigerator for up to 5 days.

SHREDDED KALE AND BRUSSELS SPROUTS SALAD

Steps:

• In a large bowl, combine first 4 ingredients. Add dressing; toss to coat.

RAW KALE AND BRUSSELS SPROUT SALAD

Steps:

• Add the kale and the lemon juice into a large bowl and massage the juice into the leaves for 2 to 3 minutes. Let the kale marinate for 5 to 7 minutes.
• Meanwhile, make the salad dressing: add the olive oil, mustard, and vinegar to a mason jar or other lidded jar and shake like crazy until the dressing emulsifies. Add salt and pepper to taste.
• Roughly chop the kale into bite-sized pieces and add it back into the bowl. Add the Brussels Sprouts, cheese, and pecans to the kale. Pour the dressing over the salad, toss, and serve.

TANGY AND TASTY KALE SALAD

Steps:

• Combine olive oil, lemon juice, mustard, shallot, garlic, salt, and pepper in a bowl. Set dressing aside.
• Heat olive oil in a skillet over medium heat. Add almonds and cook until just browned, 1 to 2 minutes.
• Toss kale, Brussels sprouts, and toasted almonds in a bowl with the dressing. Add Pecorino Romano cheese and serve immediately or allow to sit about 30 minutes for flavors to meld.