Sunday, December 26, 2010

Shredded Kale with Warm Brussels Sprouts and Toasted Walnuts in a shallot, Dijon mustard/ginger dressing

  • Lemon juice
  • Dijon mustard
  • minced shallot
  • sea salt
  • black pepper
  • Walnut oil
  • Grated fresh ginger
Whisk all ingredients together in large salad bowl

For salad
  • Shredded kale
  • Brussels sprouts (preferably small), trimmed and halved lengthwise (quartered if large)
  • walnut halves
  • 1 teaspoon salt
  • Mandolin sliced red cabbage and apples
Make salad:
Preheat oven to 450°F.
Toss sprouts in pan with walnut oil, and salt. Arrange sprouts, cut sides down, in 1 layer, nuts at the side and roast in lower third of oven until undersides of sprouts are golden and nuts are fragrant, 12 to 15 minutes.
Whisk vinaigrette, then transfer warm sprouts and nuts to a large bowl and toss with other ingredients.