Kale and Brussels Sprout Salad with Fresh Figs – Recipe!

This salad recipe combines both kale and Brussels sprouts which can be slightly bitter, yet delicous and this shallot vinaigrette adds a sweetness that boosts flavor.

The trick to making a great kale salad is to finely shred or chop the greens and message them with the dressing.  Raw Brussels sprouts are delicious and with additional ingredients like sweet figs,  crunchy almonds, and a dollop of creamy Ricotta — it becomes a superstar salad.  I recommend using a food processor to make the chopping simple, but if you don’t have one — a good chefs knife will do the trick.

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Ingredients

6 leaves kale – any variety

1 1/2 cup Brussels sprouts

2 large fresh figs, any variety

1/4 cup rice wine vinegar

1/2 shallot, minced

1 heaping teaspoon, Dijon mustard

2 teaspoons agave nectar or honey

1/3 cup olive oil

salt

pepper

2/3 cup toasted almonds slivers

1/2 cup ricotta cheese, optional

(Serves 4-6)

To Prepare:

1.  Strip leaves off stems of kale.  Using a food processor with a grater disc attached, push kale leaves through feed tube until all of them are shredded, or chop finely with chefs knife.  Add Brussels sprouts through feed tube and shred.

2.  To make dressing, in a large bowl combine vinegar, Dijon, shallot and a pinch of salt and pepper.  Add 2 teaspoons of agave nectar or honey into vinegar mixture and whisk together.  While whisking, add olive oil to vinegar mixture and blend until combined.

3.  Add greens to bowl and mix together with a spoon.  Using hands, message kale with dressing for 1 minute.

4.  Cut figs into wedges and toss together with greens.  Add almonds to salad and toss gently together.

5.  Serve salad on individual plates and dollop with ricotta cheese, if desired.  Enjoy!