“What can I bring?”
This is what I always ask when invited to a friend’s home for a small or large party. No one likes to show up empty handed.
My go-to offer is a delicious kale salad. First, in the interest of full-disclosure, when I say “what can I bring?” I mean what can I actually bring. I will carry the salad into our friends’ home. It is my husband, however, who does most of the heavy lifting when it comes to actually making the salad. But that’s a post for another time.
I wash the kale and the dishes and he does mostly everything else. Over the years, “we” have discovered a few ways to make it less time-consuming and just as delicious. It is always a huge hit and most of the guests ask me for the recipe before the evening is over. I’m on my way to a party later today. I thought it would be a perfect time to post this recipe. Enjoy!
This is the recipe we started with:
https://www.epicurious.com/recipes/food/views/kale-brussels-sprout-salad-368295
The Cheat Version:
1-2 bunches of kale (we like the curly, wavy kind, but any works)
1 bag shredded brussels sprouts
1/3-1/2 cup of smokehouse almonds (coarsely chopped in mini prep device)
1 Cup Cindy’s Lemon Shallot Vinaigrette
1 small shallot, diced to get 1-2 tablespoons (optional)
2 tablespoons Dijon mustard
1 cup finely grated Pecorino Romano
You can get all the ingredients at Whole Foods, though the Almonds can also be found at your local grocery.
DRESSING:
2 Tablespoons of mustard in a mixing bowl with shallots. Add 1 cup of the Cindy’s dressing. Whisk together. Add pepper to taste. Add 1/2 cup of the pecorino. Add water to desired consistency. Set aside.
SALAD
-Trim the kale from the stems, wash and roughly chop. Put in very large bowl with bag of shredded Brussels sprouts.
-Add the dressing and toss.
-Add the chopped nuts
-Add the second 1/2 of the Pecorino. Toss
-Refrigerate for 30 minutes to let the flavors combine.
Separate the salad into two containers. One you bring to the party. The rest you keep for yourself.
Click to enlarge image
