Detox Monday

I am hurting for some major detoxification after this past weekend.

Our Super Bowl party left us knee-deep in amazing grub, and I did not resist. There was everything from homemade soft pretzel bites with beer cheese dip, to a Chicago staple, Al’s Italian Beef.

This Shredded Brussels Sprouts & Kale Salad proved to be the perfect way to start off the week. I really had fun with this one since it allowed me to learn something new along the way.

The recipe calls for lacinato kale, a specification I was not familiar with until this salad. I’ve always bought curly kale, which seems to be the most prevalent, but I didn’t even realize there were multiple varieties.

The very helpful Whole Foods employee directed me to organic lacinato kale, also called dino kale, and ensured me that it would be delicious, delicate and loaded with nutrients. He was absolutely right.

The embossed leafy greens were just as thick as curly kale but not quite as earthy and bitter, and slightly sweeter. The salad combines chopped brussels sprouts and kale with crunchy toasted sunflower seeds and raisins, creating the perfect winter salad.


Shredded Brussels Sprouts & Kale Salad

Source: Power Foods cookbook

What You Need

  • 1 tablespoon whole-grain mustard
  • 3 tablespoons fresh lemon juice (from 1 to 2 lemons)
  • Coarse salt
  • 1 tablespoon plus 1 teaspoon pure maple syrup
  • 2 tablespoons sunflower or olive oil
  • 8 ounces Brussels sprouts, very thinly sliced
  • 6 leaves Lacinato kale or Swiss chard, stemmed and thinly sliced
  • 1/3 cup raw hulled sunflower seeds, toasted
  • ¼ cup raisins or dried cranberries

What To Do

  1. Stir together mustard, lemon juice, ¾ teaspoon salt, and the maple syrup. Whisk in oil until emulsified.
  2. In a salad bowl, toss together Brussels sprouts and kale. Add sunflower seeds and dressing; toss to coat.
  3. Serve immediately.
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