Kale & Brussels Sprout Salad Recipe
oyster mushrooms, roasted garlic-parmigiano dressing, white anchovy
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Ingredients
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Salad Base
Roasted Garlic-Parmigiano Dressing
Garnish
Method
Roasting the Garlic
- 1
Roast the Garlic
Preheat the oven to 400°F (200°C). Wrap the garlic cloves in aluminum foil with a drizzle of olive oil. Roast in the oven for 30-35 minutes until soft. Let cool, then squeeze out the garlic into a bowl.
Preparing the Dressing
- 2
Make the Dressing
In a blender, combine the roasted garlic, olive oil, grated Parmesan cheese, lemon juice, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Assembling the Salad
- 3
Prepare the Salad
In a large bowl, combine the chopped kale, sliced Brussels sprouts, and sliced oyster mushrooms. Drizzle with the roasted garlic-Parmigiano dressing and toss to coat evenly.
- 4
Garnish and Serve
Top the salad with drained white anchovies. Serve immediately.
