It’s a snowy start to the New Year! We awoke to a few inches of snow and it turned The Yellow Brick House into a Winter Wonderland.
But, inside the kitchen is warm and I have a new salad planned for tonight. I was inspired by a new show by Nancy Fuller on the Food Network. However, we didn’t have all the ingredients available. I improvised and made quite the tasty salad. If you want to check out her recipe too, here’s the link:
Shaved Brussels Sprout and Kale Salad
3 cups Brussels Sprouts with stems removed
4 leaves of kale
1/2 onion thinly sliced
1/2 cup romano cheese
1/2 cup toasted sliced almonds
1/2 cup extra virgin olive oil
2 tablespoons white vinegar
2 tablespoons Dijon Mustard
2 large lemons zested and juiced
salt and pepper to taste
3 cloves garlic minced
To prepare: Cut the brussels sprouts in half and remove the stems as seen below in a v cut.
Next, the kale. Cut the leaves away from the stems.
Take the kale leaves and brussels sprouts and shred in a food processor. You can certainly shred yourself with a knife.
Finally the dressing, whisk the cheese, olive oil, nuts, vinegar, mustard, lemon zest and juice, salt, pepper, and garlic. Add the onions, kale, and brussels sprouts. Mix thoroughly so the dressing evenly coats the salad. Chill at least 30 minutes in the fridge so the flavors merry.
Voila a healthy start! Hope you enjoyed it as much as we did.
From Penny’s Corner: I attempted to duplicate Pinterest style photos with our dear Penny running through the snow. But, she definitely had other plans which included going inside the warm house. I was able to catch a few snowy pictures.
But, in typical Penny style, here’s her favorite place to be.
Till we meet again.