Knowing me, you would expect a really healthy recipe today, to help un-do all the merry making we have been up to for which feels like months.
Never have I experienced a Holiday Season with so many parties, with Christmas on a Friday, and New Years Eve falling on Thursday, it was easy to squeeze in more get-together over the weekends. It seems everyone we know had a casual get-together as a result, with lots of fabulous food and wine, lots and lots of wine.
That’s why I made an ungodly amount of this salad. It’s perfect on it’s own, or with a handful of shaved parmesan, or ricotta salata scattered on top. Now, if I happen to be feeling svelte anytime soon, a nice little spatchcocked chicken on the side, now that would be absolutely divine, but really not very likely.
- 3 cups thinly sliced Brussels sprouts
- 1 bunch tuscan kale, about 10 leaves, stripped from stem and sliced into ribbons
- 1/2 cup fresh pomegranate seeds
- 1/4 cup sliced almonds, toasted
- 1/4 pepitas
- 1/4 good olive oil plus 1 tsp
- 1 Tbs Dijon mustard
- 3 Tbs champagne or white wine vinegar
- 1 small shallot, minced
- pinch of salt and pepper
- pinch of sugar (optional)
Grab a medium size pot with steamer basket, add water and bring to a boil, add Brussels sprouts and cook about 3 mins, scoop out and transfer to an ice bath till cooled then drain and set aside.
To a large bowl add the kale and 1 tsp of olive oil and a sprinkle of salt and peper, with clean hands give it a good massage for a few minutes.
Add the Brussels sprouts, pomegranate seeds, almonds and pepitas.
In a small bowl whisk together the dressing ingredients olive oil through sugar.
Drizzle over salad and toss well.
Note: Keeps well for a few days without much wilt, so great for packing up for lunch at work.
Also you could opt for a raw version easily and not steam the sprouts first.
For a great weeknight dinner you could also add a nice dry cheese. Shaved Parmesan, grano padano or ricotta salata would be lovely.