You can easily eat rich, high-calorie foods while on vacation. As well as visiting with family and friends, we go to open houses and office parties where we enjoy a variety of festive food for the holidays. Be careful not to demonize food. If you do eat it, be careful and enjoy it.
I often try to convince myself that this will not be the last time I eat [insert name of food on the buffet table]We will always come back if we are still hungry or if there is something special tomorrow. It’s always a balancing act. That’s why I try to focus on side dishes that are rich in fruits and vegetables. Some of the side dishes are pre-cooked, while others are salads like the one featured here. Guests and family members who don’t like kale or Brussels sprouts will love this healthy side salad. You can also add fish or chicken to make it a main dish.
This recipe is extremely versatile. Vary the ratio of Brussels sprouts and kale to your liking. You can make it with just kale or just brussels sprouts. You can use different dried fruits or different cheeses. This goes very well with goat cheese/chèvre. I am considering using a different flavor profile for salad dressings. Let’s have a Caesar salad! With what you have in your pantry, it makes a lovely accompaniment to all the rich foods you’re enjoying this time of year. please give me.
We wish you all the best for the holiday season.
Kale and Brussels sprouts salad
dressing ingredients
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon chopped shallot
1 small clove of garlic (chopped)
1 teaspoon maple syrup or honey
1/3 cup good olive oil
salt and freshly ground black pepper
Ingredients for salad
Rinse and dry 1 bag (12 oz) kale (Tuscan or curly) (prefer Tuscan/Lacinato/Dinosaur kale as it is softer)
12 ounces Brussels sprouts, rinsed and drained
1/2 cup chopped roasted almonds (substitute with walnuts, pecans, or pine nuts)
1/4 cup dried cranberries or cherries, chopped
1 cup grated Pecorino Romano or Parmigiano Reggiano cheese
direction
Make dressing: Combine lemon juice, mustard, maple syrup or honey in a medium bowl and whisk to combine. Stir in shallots and garlic. Whisk olive oil into lemon mixture until thickened. Season with salt and pepper and set aside.
Make a salad: Remove the center stalk from the kale and discard. Layering the leaves and slicing them horizontally creates a so-called chiffonade. (If you’re pressed for time, remove the central stems, chop the leaves in a food processor, and turn the machine on and off until the kale pieces are the size you want.) Place kale in a large serving bowl. .
Cut off the stem of the Brussels sprouts, cut them in half lengthwise with a sharp knife, and thinly slice them crosswise. Place the brussels sprouts in a bowl with the kale and mix.
To serve, toss the kale-Brussels sprout mixture with the dressing. Sprinkle almonds and cranberries over the salad and enjoy.
— By Deborah Binder
Deborah Binder lives in Edmonds with her family. She’s “dancing with NED” after being diagnosed with ovarian cancer in 2009 (no proof of her illness). She attended culinary school on the East Coast and worked as a freelancer around town for local chefs. Her current focus on food is learning to eat for health and wellness while enjoying the pleasures of her table. As Julia Child once said, “everything in moderation, including butter.” Deborah can be reached at her jaideborah@yahoo.com.
