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Kale and Brussels Sprout Salad with Toasted Almonds and Lemon-Tahini Vinaigrette

19 February

I found this recipe in the Sunday newspaper – I love it – easy and delicious, and gets better if you let it sit for a while.

INGREDIENTS

Vinaigrette
3 cloves garlic
¼ cup plus 2 tablespoons lemon juice
2 teaspoons grated Meyer lemon zest
¼ cup tahini
2 tablespoons olive oil
2 teaspoons soy sauce
1 teaspoon honey
sea salt and ground black pepper to taste
water, for thinning

Salad
1 large bunch kale, thick ribs removed and cut into thin ribbons
¾ pound Brussels sprouts, ends trimmed, halved then finely shredded
¾ cup roasted almonds, coarsely chopped
1 apple, cored and thinly sliced into 1-inch pieces

DIRECTIONS

  1. In a blender, or small food processor, puree the garlic, lemon juice, zest, tahini, olive oil, soy sauce, and honey until smooth. Season to taste with sea salt and pepper, and add water to thin for a pourable consistency. Set aside.
  2. In a large bowl, toss together the kale, Brussels sprouts, ½ cup of the almonds, and the apple. Toss with the dressing and season to taste. Garnish with the remaining almonds.
  3. Serve immediately or refrigerate for up to 6 hours. Toss again before serving.

Serves 4

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