“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:
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.
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.
-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.