Raw Kale And Brussels Sprout Salad Food

ROASTED AND RAW BRUSSELS SPROUTS SALAD

Steps:

• Trim the sprouts, cutting a good 1/4-inch off the bottom. Pull off the large leaves (you should have about 2 cups of them); set aside. Shred the remaining sprouts thinly, using a food processor fitted with the slicing blade, or use a knife to halve them through the core, then thinly slice them. You should have 5 to 6 cups.
• Toss the shredded sprouts with the lemon juice and 1/4 teaspoon salt, and massage with your hands to tenderize them. Set aside.
• Finely mince half the shallot and mix with the sherry vinegar, mustard, honey, 1/4 teaspoon salt and a few grinds of pepper. While stirring, slowly pour in 4 tablespoons oil, then drizzle the dressing onto the sprouts, mixing thoroughly. Toss in the cheese and place in a serving bowl. (Cover and refrigerate for up to 4 hours, if not serving right away.)
• Heat the oven to 375 degrees. Thinly slice the other half of the shallot, and on a small baking sheet, combine the shallot with the reserved sprout leaves, almonds, remaining 1 tablespoon oil and 1/4 teaspoon salt. Toss to coat, then roast, tossing once or twice until the sprouts begin to crisp and brown, 10 to 12 minutes.
• Place the hot ingredients on top of the salad (do not toss) and serve immediately, with more cracked pepper on top.

RAW KALE AND BRUSSELS SPROUTS SALAD WITH TAHINI-MAPLE DRESSING

Steps:

• Use a chef's knife to cut out the ribs of the kale leaves. Chop the kale into small, bite-sized pieces. Sprinkle salt lightly over the kale and use your hands to "massage" the kale by lightly scrunching handfuls of kale in your hands. Continue massaging until the kale becomes darker in color and more fragrant. Transfer the kale to a medium serving bowl.
• Chop off and discard the stem end of the Brussels sprouts and any discolored outer leaves. Either use your knife to slice the sprouts as thin as possible, or shred the sprouts in your food processor using the slicing disk. Add the sprouts to the bowl and use your fingers break up any clumps.
• In a small mixing bowl, whisk together the tahini, vinegar, miso, maple syrup and red pepper flakes. Whisk in the water until the mixture is smooth and creamy. Some brands of tahini are thicker than others, so if your dressing is too thick, add a bit more water and/or vinegar, to taste. Pour the dressing over the kale and sprouts and mix well.
• In a small pan over medium heat, toast the almonds, stirring frequently, until fragrant and turning golden (this will take less than five minutes so watch carefully). Add the toasted almonds and parmesan shavings to the salad and toss. Taste, and add more Parmesan if desired. Serve immediately.

KALE BRUSSEL SPROUTS SALAD WITH CRANBERRIES

Steps:

• Preheat the oven to 275F
• De-stem the kale and chop or shred it into bite size pieces. Add to a large salad bowl.
• Shred the brussel sprouts using a knife or food processor. Add shredded brussel sprouts to the salad bowl with the kale.
• Once oven is preheated, add the pecans to the oven and bake for 7 minutes.
• While pecans are toasting, make the salad dressing. Combine all the ingredients in jar with a tight fitting lid and shake well. Alternatively mix vigorously in a bowl.
• After pecans are done toasting, allow them to cool slightly. Chop the pecans and add the chopped pecans and cranberries to the bowl with the rest of the salad ingredients.
• Pour the dressing over the salad and mix well (I use tongs).
• Store the salad in the fridge for at least 3 hours to allow the dressing to start to break down the kale and brussel sprouts.
• Stir well before serving.