Ingredients:
- 1 bunch lacinato kale, torn and ribs removed
- 2 cups brussels sprouts, trimmed and quartered
- 1 clove garlic, quartered
- 1/3 cup extra-virgin olive oil
- 1 tbsp. dijon mustard
- 2 tbsp. champagne vinegar
- 3 tbsp. finely grated parmesan
- 1/2 meyer lemon, juiced
- 2 tbsp. dried currants
- 1/4 cup roasted almonds, chopped
- Salt, to taste
Directions:
-Place brussels sprouts in a vitamix, blender, or food processor and blend.
-Once shredded, transfer the brussels sprouts into a large bowl.
-Repeat this same process with the kale and garlic.
-Transfer the kale and garlic to the bowl with the brussels sprouts.
-In a small bowl, combine the olive oil, mustard, vinegar, parmesan & lemon juice.
-Mix the dressing with a fork until emulsified, and season with salt.
-Toss the kale and brussels sprout slaw with your dressing.
-Top with almonds and currants and serve.
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