This recipe is inspired from one of our longterm private cooking clients because she loves it! We always focus on making vegetable dense dishes and finding ways to make those deep dark greens and cruciferous vegetables taste amazing. While we don't cook with dairy products very much (most of the people we work with are sensitive to dairy and find that it causes congestion, inflammation and weight gain), we do enjoy indulging in some high quality, organic dairy every once in a while. With the holiday season in full swing, there's no better time than now to indulge a little bit (especially when the dish is also packed full of vitamins and phytonutrients that will enhance your health). In this recipe, we use organic and raw cheese, which makes it easier to digest dairy.
Brussels Sprouts Kale Winter Salad with Parmesan Almond Vinaigrette
4-6 large kale leaves (you can use green kale or lacianto kale, either will work)
3 cups brussels sprouts
1/2 cup grated parmesan cheese, preferably made with organic and raw milk
1/4 cup olive oil
1 Tbsp dijon mustard
1/2 cup toasted almonds, chopped very finely
2 Tbsp fresh lemon juice
1. RInse off the vegetable. Slice the Brussels Sprouts very finely or shred in the food processor. Chop the kale finely.
2. Mix together the olive oil, mustard, and lemon juice.
3. Chop the almonds finely or pulse in food processor until finely chopped.
4. Toss all ingredients together in a bowl.