Wheat-free * Dairy-free * Gluten-free * Vegetarian * Vegan * Parve * Paleo ~~
I belonged to a book club many years ago. There were about 7 of us and each month one of us would pick the book and host the dinner/discussion. The club dissolved with my friend Helen’s quick and very unexpected passing. Without Helen (whose book choices the rest of us always questioned) it was just too hard to regain momentum. Skip forward several years and one of the original book club members decided to revive it but with a slightly different cast of characters. After much debate a book (My Brilliant Friend) and a date for the meeting was chosen.
I confess that, as is/was usually the case, I put off reading the book until the last minute. Three days before the meeting I started reading – and I’m happy to report I finished it with 2 hours to spare. The dinner was to be at the organizer’s home and then, of the seven reading the book, only 3 of us (host + me + 1 other) made it to the discussion/dinner.
All this is just leading up to the fact that our host had prepared a wonderful dinner including my new favorite-salad-ever. She found the recipe on a blog
Kale and Brussels Sprouts Salad
The recipe my friend served had walnuts, I think toasted hazelnuts would be great in here and if you eat dairy, some shaved Parmesan would be nice too..
3 cups chopped kale (large stems discarded)
2 cups shaved Brussels sprouts
1/3 cup toasted sliced almonds (place sliced almonds in a 350F oven for about 10 to 12 minutes or until lightly browned)
3 tablespoons olive oil
1 1/2 tablespoons lemon juice
1 tablespoon minced shallot
1 tablespoon Dijon mustard
1 clove garlic, minced (1 teaspoon minced)
Salt and pepper to taste
In a small bowl, whisk together the oil, lemon juice, shallots, mustard, garlic, salt and pepper.
In a large bowl, combine the Brussels sprouts, kale, and almonds. Pour dressing over salad and toss. Let stand at least 30 minute to allow the flavors to meld.
Makes: 4 cups Serves: 4 to 6