Are you currently planning your holiday meals? I have the perfect salad for you; beautiful and delicious! I love shaved vegetable salads at restaurants and I have attempted to make the perfect looking one for a long time. I struggle to be able to get the brussels sprouts to look restaurant quality... until now. So do you use a mandolin, a food processor, or cut by hand? Now I use a mandolin but with a fork to ensure safety:-)
Brussels Sprout Kale Pomegranate Salad
Ingredients:
(makes approximately 4-6 servings)
1 bunch of Dinosaur Kale
3 cups Brussels Sprouts
1 Pomegranate worth of arils
Optional: Shaved Pecorino Romano
Champagne Vinaigrette:
4 Tbsp Champagne Vinegar
4 Tbsp Extra Virgin Olive Oil
1 small Shallot
Juice of 1 Lemon
Salt and Pepper to taste
Directions:
Wash and chop kale into small, thin pieces and set aside in a large salad bowl. Wash and trim brussels sprouts. Place a mandolin on the counter, make sure the surface is stable and place the setting on a medium to small slice. To use the mandolin on your brussels sprouts, place a fork into the base of the brussels spout and go back and forth to create thinly shaved pieces. Place shaved brussels spouts into the large bowl and add the pomegranate arils. Blend the vinaigrette ingredients together using your immersion blender. Add the dressing and serve topped with a little bit of pecorino romano cheese.
This salad has great texture; a little bitter, a little sweet, a little crunch, and a lot of goodness. I think it would look just beautiful on your holiday table!
Workout Plan for the Week:
Sunday: 8.5 mile run in glorious 50 degree Chicago December weather.
Monday: Shred415 Arms and Abs
Tuesday: Teach Bootcamp and Pilates
Wednesday: OFF
Thursday: Shred415 Shredded Abs
Friday: Hot Vinyasa Yoga
Saturday: 5 Mile Run