I am a salad person.
Which has nothing to do with my desire to be healthy.
I eat salad because I LOVE it. Adore. Crave. Never tire of it.
Fortunately, salad=vegetables, so that can equate to healthy eating. Since I save the ranch for my fries and chicken wings and typically use vinegar or citrus based dressings, most of the recipes you will find here for salad are going to be pretty good for you. And delicious of course.
Because that’s the real reason I love my salads so much. The mix of textures, the crunch, the bright flavors….the complex flavors….you can just get so much from one simple dish.
This salad I am sharing with you today doesn’t actually have a ton of components, but the ones it does have are pretty assertive. And unbelievably amazing together.
So so so so so so so so good.
I ate it three days in a row.
Kale and Brussels Sprouts Salad with Bacon and Pecorino (serves 3-4)
2 Tbs fresh lemon juice
1 Tbs dijon mustard
1 tsp shallot, finely minced
1 small clove garlic, finely minced
1/8 tsp kosher salt
Pinch black pepper
1/4 c extra virgin olive oil
2-3 c thinly sliced kale (approx 1/2 a bunch)
1 lb brussels sprouts, finely shredded using a mandolin or sharp knife
3-4 slices turkey bacon, baked and chopped
1/4 c roasted almonds, chopped*
1/2 c Pecorino cheese, finely grated
Combine all dressing ingredients in a small bowl and mix. (Alternatively, I sometimes throw everything in a mini food processor and let it do the chopping.) Add in olive oil, whisking (or processing) until combined.
Mix sliced kale and shaved brussels sprouts in a large bowl. Throw in bacon, almonds, and cheese. Pour dressing over the top and toss salad until all ingredients are distributed throughout.
Recipe adapted from, and with thanks to: BonAppetit