Wednesday, November 20, 2013

Perfect Fall Salad

My Mother-in-Law introduced me to the most incredible salad that is as addictive as it is delicious. It's definitely my new Fall staple. 

Kale Brussel Sprout Salad with Cranberries, Pistachios, and Pecorino:

Servings: 6-8 side salads
6 cups fresh brussel sprouts, thinly sliced (I buy them prepackaged)
2 cups baby arugula
2 cups chopped kale
1 head belgian endive, sliced
heaping 1/2 cup dried cranberries 
heaping 1/2 cup toasted unsalted pistachios, roughly chopped
2 oz Pecorino Romano Cheese, shaved or shredded 

Dressing: (this has been doubled, so be sure to only use around 3/4 of it)
8 tbsp fresh lemon juice
2 tsp lemon zest
8 tbsp olive oil
2 tsp dijon mustard
2 shallots, finely chopped
1-1 1/2 tsp salt and freshly ground pepper to taste

Put all of the salad ingredients into a bowl. In a separate bowl, whisk together the dressing ingredients and add about 3/4* of it to the salad. 
*The salad dressing has been doubled because the original amount isn't enough for the salad, but double is too much, so go somewhere in between. 


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