North Carolina Design Holiday Recipes ~
Kale And Brussel Sprouts Salad, J’Nell Bryson Landscape Architect

Posted on | December 22, 2014 | No Comments

As we draw closer to the date when we’ll be eating that main holiday meal, here is a wonderful and healthy dish that I think sounds like a great addition to the table. J’Nell Bryson, of J’Nell Bryson Landscape Architect in Charlotte shares with North Carolina Design this recipe for kale and brussel sprouts salad. Not only is it healthy and easy to prepare, it is a visual delight. How pretty!

Kale And Brussel Sprouts Salad
J’Nell Bryson, J’Nell Bryson Landscape Architect

Remove kale leaves from the rib. Wash if necessary, drain to dry, put them on a board and fine
chop. Add those to a bowl with thin sliced, cleaned brussels sprouts so that you have equal parts of kale and brussels sprouts.

Make a vinaigrette by squeezing about half a lemon in a bowl and add a half tablespoon of dijon
mustard. With a whisk, incorporate a fine drizzle of olive oil until it all becomes a smooth
emulsion. Add the olive oil until the tartness is softened. Add a little kosher salt to taste. Pour the vinaigrette over the greens to taste. Keep any leftover vinaigrette in the frig.

Over the greens add just about anything you like but in a restaurant recently, we had fine
chopped dried cranberries, marcona almonds (Whole Foods in the cheese section), and goat
cheese. Stir and serve.

The greens will stand up to the rest of the ingredients and won’t get soggy. It’s delicious and
healthy!

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