Cooking for Luv: Vegetarian + Vegan Recipes
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Raw Kale, Brussels, and Beet Salad: Confetti Style

Cooking for Luv - Brussels Sprouts, Kale, and Beet Raw Salad

26 Feb Raw Kale, Brussels, and Beet Salad: Confetti Style

RAW KALE, BRUSSELS, AND BEET SALAD: CONFETTI STYLE

Yield: Serves 6 as a side, 2 for a main

Time: 20 Minutes

Brussels Sprout haters will not know what hit them with this salad: the raw super thin slices give a fresh twist to the loathed veggie. This key to the success is the light and airy texture you get from a Japanese Mandolin (purchase online or at any Japanese market for about $25). You can come close to replicating the paper thin shreds with some killer knife skills, but the amount of time you save and the precision and consistency you get from the mandolin can’t be matched. Be VERY careful with the blade, it is extremely sharp!

 

Ingredients

Salad

1 Bunch of Lacinado/Dino/Tuscan Kale (about ¾ Lb)

1 Lb Brussels sprouts (the larger the sprouts the better)

1 Small Red Beet

1/4 Small Red Onion (about 2 TBS)

3 TBS Shredded Parmesan Cheese (optional)

1/4 Cup Toasted Walnuts

 

Dressing

Juice from 1 Medium Lemon (about 2 TBS)

6 TBS Extra Virgin Olive Oil

1 tsp Morton’s Kosher Salt

Freshly Ground Pepper (to taste)

1 TBS Goat Cheese (use more for a tangier dressing) OR 1 tsp Dijon Mustard

 

Directions

Shred the Brussels sprouts on the single blade of the mandolin (don’t go all the way down to the end- saving your fingers is way more important than getting every last inch of the sprout) You will end up with extremely thin confetti like slices.

Slice the onion on the single blade of the mandolin, then stack the slices and cut again into a super thin dice

Wash and peel your beet (leave the root end so you have something to hold onto as you slice). Add the julienne blade to the mandolin and slice the beet into confetti like slices.

Remove the stems/ribs from the kale. Stack the leaves and slice (to match the thinness of the Brussels- take your time to get it right), repeat with remaining leaves.

Mix all your slices in a bowl, besides the beets

Add walnuts (if you have patience, slice half of these on the mandolin too (adds a ton of body to the salad, but it is very slow work) and parmesan to the veggies, sprinkle with 1 tsp salt and ground pepper and toss

Make your dressing. Combine the juice from the lemon, olive oil, pinch of salt, and goat cheese (for a vegan version, use mustard) and whisk until creamy.

Toss dressing with salad, garnish with beets and a few toasted walnuts and enjoy!

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