Tis the season for holiday parties, feasts and gatherings! We have a lovely tradition with our Brooklyn friends every year of gathering during the holiday season and making some different seasonal dishes to share. We’re all foodies and love to eat, so this year the menu is already looking pretty impressive. I like to think we’re a little competitive too and want to make the best dishes we can to impress everyone. This year, I wanted to bring a hearty winter salad which featured kale (but of course) but also some seasonal ingredients which included the humble Brussels Sprout.
Do you love or hate Brussels Sprouts? A key feature of every British Christmas Dinner, they can often be boiled to death and forced upon unwilling children. It doesn’t have to be that way. Forget the boiling. I love them roasted with a little olive oil, salt and pepper but I also love them raw in a salad. When raw, they have a slight peppery taste and of course the extra crunch in a winter salad is fabulous. This salad is even more delicious with a simple but tangy mustard lemon dressing. And it’s definitely my new favorite kale salad. Try bringing it to your next potluck gathering or adding it to your Christmas Dinner menu and impress everyone at the table!
Brussels Sprout, Kale and Pomegranate Salad
Brussels sprouts – about 10-12 medium. Wash thoroughly and cut off the bottom stalk.
Kale leaves – I prefer lacinato kale. You will need about 5-6 medium leaves or a small bunch
4oz sliced almonds
Juice and zest of 1 lemon
Extra virgin olive oil
1. In a small frying pan, fry the almond slices (no oil) until they are brown – about 4-5 minutes, turning often.
2. Finely slice the Brussel Sprouts lengthways.
3. Slice the kale leaves into thin ribbons, removing the thick stems.
4. Deseed the pomegranate by cutting in half, loosening the edges and turning the pomegranate upside down in a large mixing bowl and banging on the top with a wooden spoon. The seeds should fall out easily but it can be a bit messy!
5. Make the vinaigrette: in a small jam jar, put 4 tablespoons olive oil, 2 tablespoons Dijon mustard and the juice and zest of the lemon. Put the lid on the jar and shake it all up.
6. Place all the ingredients in a large salad bowl and mix in the vinaigrette. The best way to do this is by rubbing the vinaigrette into the kale and Brussel Sprouts with your fingers until everything is combined and a little softer.
This recipe would also taste great with a little extra cheese such as feta or goat’s cheese or some bacon.