This is a variation on a salad I’ve posted here before. The main difference is the dressing, a tahini vinaigrette that is my new BFF.
Ingredients
Juice of one ripe lemon (2 Tablespoons)
1/4 cup golden balsamic vinegar
1/3 cup walnut or canola oil
2 tablespoons sesame tahini
1/3 cup toasted almonds
salt and pepper to taste
8 large Brussels sprouts or enough to make 3 cups when sliced
1 bunch Tuscan kale or enough to make 3 cups when sliced
Remove outer leaves and trim the stems of the Brussels sprouts to clean them up.
Mix the lemon juice with the vinegar, oil and tahini. Season with salt and freshly ground pepper to taste.
Cut the Brussels sprouts in half and then slice each half very thinly with a knife.
If the kale is older (mine, pictured, came out of my garden today in December so that qualifies as older) trip some of the thicker rib off. If you’re making this recipe with younger garden kale just leave the rib on.
Slice the kale into ribbons and chop the almonds.
You can make this up to one day in advance by doing the following: follow recipe up to this point. Put the Brussels sprouts in a bowl and toss with the dressing, but keep the kale and nuts separate. Refrigerate and remove to warm to room temperature about 20 minutes before serving.
Toss all ingredients and serve. Enjoy!
