Brussels Sprout Salad

This salad was verbally given to me by one of my friend, Sarah.  She really didn’t say much, just said it was a red wine vinaigrette.  I didn’t have red wine vinegar at the apartment, so I used lemon juice instead, and add a little bit of my imagination.  This salad was the perfect accompaniment to the salmon lunch we had. 

A Ingredients

Brussels sprouts          2 lb

Kale                            1 bunch

Red onion, chopped   ¼ cup

Dried cranberries        ¼ cup

B Ingredients

Honey                    2 tablespoon

Lemon zest            2 heads

Lemon juice          ¼ cup

Dijon mustard        1 teaspoon

Olive oil                 6 tablespoon

Salt and pepper to taste

Diections:

1. Reserve the olive oil in B Ingredients, measure all other B ingredients into a mixing bowl.  Then beat in the olive oil in a thin steady stream to emulsify the dressing.

2. Place the chopped onion and dried cranberry into the prepared dressing to marinade, for about 10-15 minutes while the slaws are being prepared.

3. Tear the kale into bite size pieces.  Blanch the Brussels sprouts and kale in boiling water separately, around 1-2 minutes, let cool in a tub of ice water, then drain.  Shred the Brussels sprouts into think slaws with a knife or food processor.  

4. Toss all ingredients together in a big mixing bowl, serve immediately or let sit in frig 30 minutes, tastes even better

Serving: 6