Of all the super healthy greens, Kale is King. Kale is among the most nutrient-dense foods on the planet and is loaded with powerful antioxidants and minerals. It is one of the world's best sources of Vitamin K and Beta-Carotene which have been known to lower cholesterol, which may reduce the risk of heart disease. It is a cruciferous vegetable like cabbage, broccoli, cauliflower, collard greens, and Brussels sprouts all of which have compounds that may help lower inflammation and reduce the risk of developing cancer. The bottom line is adding kale to your diet is a healthy choice, not to mention, relatively simple and delicious.
David left for Virginia this morning to oversee the continued construction of our farmhouse while I remain to work from “home” in SC. While I actually crave foods like kale, quinoa, and edamame (full disclosure I eat cauliflower like he eats popcorn) my husband’s version of healthy eating is a cheesy salad. How does one make a cheesy salad you ask? I certainly had to! First, you buy a bag of mixed iceberg lettuce and next top it with lots and lots of French dressing – cheesy is the description, not an actual ingredient. So I decided to come up with a simple starter salad (training wheels if you will) that would lead him on the path to healthier options. This salad serves as a base for all sorts of accouterments - including cheese! It combines the crunch of raw Brussels sprouts (which David loves) and has one of the tastiest dressings I have ever made. Trust me, once you learn to make your own vinaigrette, you will never turn back. Occasionally David will humor me and join me for the ride, but while he is gone, I am going to be eating…
Kale in the morning,
Kale in the evening,
Kale at suppertime!
Kale and Brussels Sprouts Salad
INGREDIENTS
- 1 cup walnuts, chopped
- 1 pound brussels sprouts, trimmed, halved, and thinly sliced *
- 1 pound Tuscan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced
- 1 cup coarsely grated or chopped Parmigiano Reggiano
- Salt and cracked black pepper to taste
Meyer Lemon Vinaigrette
- 1/4 cup fresh lemon juice, from about 2 lemons
- 1/2 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons finely chopped shallots, from one large shallot
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
INSTRUCTIONS
- Combine the brussels sprouts and kale in a large bowl.
- Make the dressing by combining all of the ingredients in a small bowl. Pour over the kale and Brussels sprouts. Add most of the walnuts and cheese, reserving some to garnish the platter, and toss well. Let the salad sit at room temperature for at least 30 minutes (or up to a few hours in the fridge) to allow the flavors to meld and the vegetables to soften. Taste and adjust seasoning if necessary. Transfer to a serving dish and scatter the remaining walnuts and cheese over top. Serve at room temperature.
- *Note: I often use a food processor for the kale and Brussels sprouts to create a more chopped version. Always make sure to massage your kale!
