Brussels Sprout Salad with Leeks and Almonds
Are you tired of the same kale salad? Don't forget that you can use kale's cousins like brussels sprouts, cabbage, and collards to make similar raw but hearty salads. Like kale, you'll need to massage them to break down the plant fiber to make them more digestible and keep you from feeling bloated. This salad still follows my kale salad formula of kale with lemon and olive oil + something sweet (caramelized leeks and currants) + something crunchy (almonds). Feeling lazy? Shred up brussels sprouts using the shredding blade of the food processor.
drizzle of grapeseed oil
2 leeks, white and light green parts, sliced into thin half-moons
1 lb Brussels sprouts, shredded
1 bunch lacinato kale, chopped into bite-sized pieces
juice from 1/2 lemon
generous sprinkle of salt
1 tablespoon maple syrup
2-3 tablespoons extra virgin olive oil
1/2 cup toasted almonds, chopped
1/4 cup dried currants
1. In a large skillet, heat grapeseed oil and saute leeks with a pinch of salt until soft and golden brown, about 10 minutes.
2. In a large bowl combine Brussels sprouts, kale, lemon juice, salt, maple syrup, and olive oil. Massage with clean hands to break down the rough leaves until they start to soften and tenderize and are coated with the dressing. Taste the leaves: if they are bland, add more salt; too tart, more oil; not bright enough, more lemon, too bitter, more maple syrup. If it's still rough and raw, get in there and massage a couple minutes more.
3. Add almonds and leeks to kale mixture. Store in the fridge for 2-3 days.