Kale And Brussels Recipe
shaved carrots, radish, toasted pistachio, lemon dijon poppy vinaigrette // half portion
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Ingredients
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Salad Base
Toppings
Vinaigrette
Method
Salad Preparation
- 1
Prepare the Greens
Wash the kale and Brussels sprouts thoroughly. Remove the tough stems from the kale and chop it into bite-sized pieces. Thinly slice the Brussels sprouts using a sharp knife or a mandoline.
- 2
Combine Vegetables
In a large salad bowl, combine the chopped kale, sliced Brussels sprouts, shaved carrots, and sliced radishes. Toss gently to mix.
Making the Vinaigrette
- 3
Combine Ingredients
In a small bowl, whisk together the lemon juice, Dijon mustard, and olive oil until well combined.
- 4
Add Seasoning
Stir in the poppy seeds, and season with salt and black pepper to taste. Mix until smooth.
Assembling the Salad
- 5
Dress the Salad
Drizzle the vinaigrette over the salad mixture in the large bowl. Toss gently to ensure all ingredients are evenly coated with the dressing.
- 6
Add Toppings
Sprinkle the toasted and chopped pistachios over the salad as a crunchy topping.
