Kale & Brussels Sprouts Slaw
A delicious & healthy salad that is nutrient-dense and easy to make.www.comfortandpeasant.com
Ingredients
Dressing
- 4 cloves roasted garlic
- 220 g (1 cup) Hellman's mayonnaise
- 60 g (1/2 cup) Grana Padano cheese (packed)
- 58 ml (1/4 cup) white-wine vinegar
- 30 ml (2 tbsp) freshly squeezed lemon juice
- 10 g (2 tsp) Dijon mustard
- 10 ml (2 tsp) Worcestershire sauce
- 3 g (1/2 tsp) kosher salt
- 3 g (1/2 tsp) freshly ground black pepper
- 60 ml (1/4 cup) mild extra virgin olive oil
Salad
- 300 g (12oz) raw green kale, stalks removed
- 275 g (3 cups) raw brussels sprouts
- 70 g (2 1/2 oz) goat cheese
- 87 g (1/2 cup) pomegranate seeds
Instructions
Roasted Garlic
- Cut the top off of a head of garlic & place it inside a square of foil.
- Drizzle the garlic head with olive oil & wrap the foil loosely around it.
- Bake in a 177 Celsius (350F) oven for 45-60 minutes until garlic is soft or in an air fryer for 20 minutes.
- Unwrap the garlic and allow to cool before using. Squeeze the garlic out from the bottom of the head.
Ceasar Dressing
- Place all ingredients except EVOO in a food processor. Puree until smooth.
- With the motor running, add the olive oil in a slow, steady stream to form a thick emulsified dressing.
- Transfer to an airtight container. Refrigerate for up to 1 week.
Salad
- Tear the kale leaves from the fibrous stems and wash & dry well. Slice into thin ribbons and add to a large bowl or serving platter.
- Remove the discolored outer leaves from the Brussels sprouts and slice into thin ribbons discarding the stems. Wash & dry thoroughly and add to the kale mixture.
- Pour over the dressing and mix well.
- Add pomegranate seeds and top with goat cheese.
Notes
See the “How To Make This” & “Tips For Success” sections above the recipe for more detailed information on the process.