Here’s a nice alternative to all of the heavy vegetable side dishes over the holidays. Thinly sliced Brussels sprouts and kale are tender and do not need cooking. Prep all of the ingredients (except apple) a day ahead for a quick last minute assembly.
(modification of recipe originally from Guy Fieri)
Serves 8
- ¼ cup hazelnuts, roughly chopped
- 8 ounces Brussels sprouts
- 1 small bunch kale (about 8 cups lightly packed leaves)
- 1 small Granny Smith apple
- 3 tablespoons olive oil
- 1 ½ tablespoons champagne vinegar
- ½ teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup grated Pecorino Romano cheese
Wash and pat dry the Brussels sprouts and kale. Cut the Brussels sprouts in half lengthwise, through the stem. Using a sharp knife or mandolin, finely slice the Brussels sprouts crosswise to give you fine ribbons. Remove the tough stems from the kale leaves and discard. Stack the leaves up on top of one another and cut across the stems so that it yields a similar ribbon shape as the shaved Brussels sprouts.
Cut the sides of the apple off and cut into thin slices.
To make the vinaigrette, combine the oil, vinegar, mustard, salt and pepper in a small bowl, whisking together until lightly emulsified.
To serve, mix the Brussels sprouts, kale and apple together well in a large salad bowl. Lightly dress with the champagne vinaigrette and then top with the grated Pecorino and chopped hazelnuts; toss to combine. A couple of shaved Pecorino ribbons on top dress it up.
Nutritional Info/ Serving: Calories 135, Fat 8 g, Protein 4 g, Carbs 13 g
21 Day Fix Container Equivalents/Serving: 1 Green, 0.5 Blue, 1 tsp
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