SHAVED BRUSSEL SPROUT, KALE AND POMEGRANATE SALAD

Ingredients

• 1 pound brussel sprouts, shaved or very thinly sliced.
• 1/2 bunch purple kale (aka laminate/dinosaur kale), ribs removed, very thinly sliced.
• Seeds (arils) from 1 whole pomegranate.  You can buy pomegranate seeds.
• 1/2 cup roasted, salted pistachios, roughly chopped.
• 6 ounces feta cheese, crumbled.
• kosher salt plus freshly ground pepper.

Orange Vinaigrette

• Juice of 1 large orange about 1/4 cup
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 small shallot, very finely minced
• 1/3 cup good extra-virgin olive oil
• salt and pepper to taste

Instructions

1. Prep the greens.  Throw shaved Brussel sprouts and kale into a large salad bowl.
2. Add a generous pinch of kosher salt and a few grinds of black pepper.
3. Toss in the pomegranate seeds, chopped pistachios and crumbled feta.
4. In a medium bowl or mason jar jar, whisk together the orange juice, honey, Dijon, and minced shallot.
5. Slowly drizzle in the olive oil while whisking until dressing is creamy and emulsified.
6. Taste and season with salt and pepper.
7. Pour about half the vinaigrette over the salad. With clean hands gently massage the dressing into the kale and brussel sprouts for 30-60 seconds.
8. Add more dressing to your liking.
9. Let it chill, meaning cover and let it rest 30-60 minutes.
10. Transfer to a pretty platter, scatter a few extra pomegranate seeds and pistachios o top.

Kathy’s Comments

You can make this 1 day in advance.  Assemble everything minus the dressing.  Dress 30-60 minutes before serving.

To “shave” the brussel sprouts, trim the ends of brussel sprouts, cut them in half and slice thinly or run them through the slicing blade of your food processor for 30 seconds.

By KathyMillerTime
CHEFJAKIEB PASS THE SALT