The holidays are a temptatious time of year for any individual. From latke fests, cookie swaps, office parties to Christmas gatherings and family functions, most people's will power and clean eating plans take a beating. I fully and whole heartily support conscious indulgences as there was NO way I would say no to a slice of homemade bourbon pecan pie this Thanksgiving. I also endorse keeping it clean and controlled as much as you can. This super clean, green, crunchy salad will allow you to stay on track while keeping up with your party hopping schedule.
My mother-in-law made a version of this crunch fest at our Thanksgiving meal. I loved it and happily scooped up the leftovers to enjoy the day after. This salad does not reinvent the wheel, but the combo of kale and brussels sprouts paired with a lemony dijon dressing will make anyone feel virtuous and revived. Vegans or purists, omit the cheese. For a more complete meal, top with a poached egg and shiitake bacon.
After travel or an indulgent meal, my body craves crunchy veggies and vibrant salads. Kale and brussels sprouts have become my go-to greens to curb my crunchy cravings. This salad is raw, the more you massage the greens, the softer they become. However, due to the nature of these vegetables, not every body is equipped to deal with such a high fiber load. If you have a history of abdominal discomfort (i.e gas) from cruciferous vegetables which includes brussels sprouts, cauliflower, collards, bok choy, cabbage, and broccoli, consider a light sauté of the shredded greens before you toss with the dressing. Despite some of the not too favorable potential side effects of these vegetables, brussels sprouts are loaded with anti-cancer properties as well as, Vitamins C, E, and K.
Shredded Brussels Sprout and Kale Salad
makes 8 servings
( I love to make this in bulk and repurpose throughout the week. The greens are very hearty, so it's the perfect salad to prep in advance and enjoy over time. Toss with a grain, top with an egg or protein of your choice, or simple enjoy as is.)
- 1 bunch kale, stems removed, leaves thinly sliced
- 1 1/2 lbs brussels sprouts, ends trimmed, halved lengthwise, thinly sliced into shreds
- 1/4 cup hazelnuts
- 1/2 cup lemon juice
- 1 clove garlic, minced
- 2 tbsps olive oil
- 3 tsps dijon mustard
- sea salt + freshly ground black pepper
- additions - shiitake bacon, poached or fried pasture raised egg, 1/4 cup grated parm, truffle oil
- Preheat oven to 350. On a parchment paper lined-sheet tray, spread out hazelnuts and toast for 5-8 minutes. Nuts will be darker in color and crunchier to taste when they are toasted. Once cooled, use a paper towel or dish towel to vigorously rub the nuts to remove most of the skin. If some skin remains, that is ok. Coarsely chop the nuts and set aside.
- In a bowl, whisk together the lemon juice, garlic, olive oil, Dijon, and salt and pepper to taste. Dip a leaf of kale into the dressing to taste, adjust if needed. Pour most of the dressing into a large serving bowl, toss in kale and brussels sprouts, season lightly with salt, and massage the dressing into the greens for 2 minutes. Add in cheese, if using, the rest of the dressing, and toss to coat.
- To serve, top with chopped hazelnuts, an additional grating of cheese, and preferred additions.
- 1 box or 3.5 oz shiitake mushrooms, stems removed, caps thinly sliced
- 2 tsps olive oil
- pinch of sea salt
- Preheat oven to 375. Spread mushrooms out on a parchment paper-lined sheet tray. Toss with olive oil and salt. Bake for 25 minutes, or until mushrooms are shriveled and crispy. Toss half way through cooking, and check mushrooms frequently to avoid burning.