Kale and Brussels Sprout Salad

Can we just start by acknowledging how weird the word brussels is spelled? Like it kind of makes sense on it’s own, and then you go adding sprout after it and all of a sudden, it feels like you should drop the ‘s’ but you don’t. So when you want to write more than one brussels sprout, you call it brussels sprouts. Double s’s. Weird.

Anyways, no matter the reasoning behind that, raw brussels sprouts are one of those things that I think is extremely under-rated. Raw sprouts are rarely used and people normally avoid brussels sprouts or extremely over cook them. What a shame! I love brussels sprouts and when they are raw, they have such a unique flavor that’s so good in salads.

This is one of my absolute favorite salads right now. It’s fresh, crunchy, tangy, a bit spicy and a bit sweet. It’s a perfect make ahead salad and it’s great to have in the fridge after the holidays.

Kale Brussels Salad

1 pound of fresh Brussels sprouts

1 bunch kale

1 cup shredded Parmesan

1/2 cup almond slices, toasted

1 small yellow onion

1/4 cup Dijon mustard

1 lemon, zested and juiced

1/2 tsp sugar

1 tsp salt

3/4 tsp cayenne

1 cup oil

1/2 tsp black pepper

Begin by trimming the bottom of the sprouts and shredding them. You can do this by hand or in a food processor if you have the shredder attachment. Shred the kale and run through a salad spinner to remove the dirt. Add the Parmesan and almonds to the Brussels and kale.

In a tall container, combine the onion (chop up a bit so it mixes better), mustard, lemon juice and zest, sugar, salt, cayenne, and pepper. Mix using an immersion blender, and once the base is combined, add the oil in slowly to create an emulsion. Taste before mixing it into the rest of the salad. If you don’t like a spice, start with 1/4 tsp of cayenne. Combine with the rest of the ingredients and mix well!

This salad is great to make ahead of time and will just get better as it sits! It will last for 6 days.

Enjoy!

September 2018 Recap

September felt like it flew by!  The weather was so unpredictable that it truly didn’t feel like summer was over until last week.  At least not in Michigan!  So let’s take a minute to look back on the awesome things we featured on the blog.

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Photography by Allyson Regan

This guacamole was one of my favorite ways to use my grill unconventionally.  And it was so good! It’s such an interesting combination and when we posted it, you could find both corn and poblanos at the farmers markets.  When Ally and I shoot, we like to have others around to help us eat the delicious food, but we were content to take a guac-break this time and devour this whole bowl!

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Photography by Allyson Regan

Next up is my Kale and Avocado Caesar Salad, which is so simple and so yummy!  I think I ate this for a week straight before we finally posted it on the blog.  Ally loves this salad because it’s filling and easy to prep for work lunches.  You can also be so creative with this recipe, so it’s great to add it in to your meal rotation.

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Photography by Allyson Regan

I couldn’t wait to post this Eggs Benedict Recipe because its just a classic breakfast staple that I think any foodie/home cook should try!  Plus, it’s a huge crowd pleaser and it has that wow factor.  Don’t forget, always make more hollandaise than you think!

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Photography by Allyson Regan

Chipotle and Butternut Squash Risotto was the perfect segue into fall cooking and baking.  Risotto is one of my favorite dishes/meals to make and this version is definitely going to be repeated many times this fall. Can’t squash my fall spirit!

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Photography by Allyson Regan

One of the most unique posts we did this month was a wine subscription review of Bright Cellars.  This was so cool because I love this service and it was fun to share with you all!  It was a little different than the regular posts that I do, but I want to start doing some more fun posts like this!  If you have any products or services that you love that you think I should check out or review, let me know in the comments!

I know that we posted a lot of delicious recipes in September, but look for a couple more unique posts in October!

Kale & Avocado Caesar Salad

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Photography by Allyson Regan

Fall always seems like a chaotic time, even if you don’t have little ones heading to school.  With football always on, pumpkins and apples to pick, winterizing to prepare for, it can sometimes be difficult to eat well.  This salad is one of my go to meals, especially after eating football food for a weekend.  It’s super simple and very easy to make your own.  And it looks almost too pretty to eat!

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Photography by Allyson Regan

To start, you’ll need kale (I usually buy the pre-cut bagged stuff), tomatoes, crusty bread, avocados, a good hard cheese (I love pecorino or parmesan in this), and your favorite caesar dressing.  I’m a huge fan of Marzetti’s Simply Dressed Caesar dressing.  It has great flavor and it has no preservatives! And it has anchovies which makes it a true caesar.  Make sure to wash the kale really well, lots of dirt likes to hide in the crevices.  Cut your bread into bite-size pieces and toast until crunchy.  Halve or quarter the tomatoes, depending on the size.  Toss the kale with a good amount of dressing.  I like to do this first so that the kale has time to soften a bit.  Add in the tomatoes, croutons, avocado chunks, and shredded cheese.

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Photography by Allyson Regan

This is a great dish because it’s full of fiber and great nutrition while still making you feel full.  If you need to make this into more of a meal, its great with chicken, steak, or even bacon bits on top!

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Photography by Allyson Regan

Enjoy!