Brussels & Kale Salad with Lemon-Tahini Vinaigrette
From: Ian Seddon's Cookbook
🥘 Ingredients
- Lemon-Mustard Tahini Vinaigrette 6 tbsp
- of kale 1 bunch
- Brussels sprouts 6 oz
- roasted almonds 0.25-0.5 cup
- dried cranberries or cherries ¼ cup
- Kosher
If you have leftover vinaigrette, pair it with virtually any other salad or grain bowl. Storage: This salad is best fresh; only make as much as you can eat. Nutrition boost: For more variety and color in your salad, add some sliced Granny Smith or Honeycrisp apple (or pear); thinly slice or shave it (with a mandoline). For a Middle Eastern-inspired flavor profile, stir some za'atar into the vinaigrette and swap the almonds for pistachios. For more protein and crunch, top with crispy chickpeas or crispy lentils. Shortcut: If you didn’t make the Lemon-Mustard Tahini Vinaigrette, drizzle good-quality extra virgin olive oil and squeeze lemon juice onto the kale and sprouts (in about a 2:1 oil to lemon juice ratio). Massage with your hands to coat well, then season with salt and pepper. Drizzle the salad with tahini, toss, and add more as desired.
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1Gather: Lemon-Mustard Tahini Vinaigrette , of kale , Brussels sprouts , roasted almonds , dried cranberries or cherries , Kosher salt or sea salt and freshly cracked black pepper.
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2Take the Lemon-Mustard Tahini Vinaigrette out of the fridge. If it’s solidified, set the jar in a shallow bowl of hot water to quickly come back to room temperature.
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3Add the kale and Brussels sprouts to a large serving bowl and massage briefly with your hands.
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4Spoon on the Lemon-Mustard Tahini Vinaigrette and toss with your hands or tongs, massaging well to soften the kale. Scatter on the roasted almonds (1/2 cup if you want extra nutty crunch) and dried fruit, if using. Season to taste with salt and pepper.