“Vulgarity is the garlic in the salad of life.” – Cyril Connolly
If vulgarity can be described as kitsch or gaudy, well – we all need a little garlic, I reckon.
The temperatures are starting to rise down here in Sydney-town. And, that means more barbecues.
You won’t hear me complaining!
It also means more salads.
Me, I’m a fan of salads that last more than a day in the fridge. And this baby definitely fits the bill.
It’s chock-full of cruciferous crunch with a double hit coming from both kale and Brussels sprouts.
Cruciferous veggies are nutritional powerhouses – full to the brim with vitamin A carotenoids, vitamin C, folic acid, and LOTS of good fiber.
The vitamin K content of cruciferous vegetables – especially in kale – is important, too. Vitamin K is a nutrient that helps to regulate our inflammatory response, which is key for those of us who suffer from autoimmune issues.
If you’re an autoimmune sufferer with a disregulated thyroid, check out this article on cruciferous veggies and the thyroid from the Paleo Mom.
But don’t panic – there are some wee surprises to be found in the salad, too
To off-set all that green, the recipe also includes just a little sweet with the addition of dried cranberries.
And. This baby is a great (and easy) one to whip up for a crowd.
- Juice and zest from 1 lemon (approx. ¼ cup)
- 1 french shallot, minced
- 1 clove garlic, minced
- ½ cup + 1 tablespoon extra virgin olive oil
- salt
- 1 large bunch curly kale or cavolo nero
- 500g Brussels sprouts
- ⅓ cup craisins
- Combine lemon juice and zest, minced shallot and garlic, ¼ teaspoon salt and ½ cup of olive oil into a medium jar with an airtight lid. Shake well and set aside.
- Remove the centre stems of your kale leaves. Wash and spin, then slice into thin ribbons. Pop the kale into a large bowl. Drizzle over remaining tablespoon of olive oil and ½ teaspoon of salt. With clean hands, massage the kale ribbons for 2 minutes.
- Wash and trim your Brussels sprouts. Shred using a sharp knife (watch your fingers!) or the shredding blade of .your food processor. Mix the shredded sprouts with the massaged kale.
- Dress the salad with your dressing.
- Garnish with raisins.
E N J O Y !
This recipe features in the Phoenix Helix Recipe Roundtable.
