Sometimes we get indecisive over here at Doughing Rogue. Actually, most of the time we are indecisive. In this case, I actually split a salad in half and made it two ways: one sweet, one savory.
For both versions you need:
-1 bunch dinosaur kale (also called Tuscan kale)
-about 8 large brussels sprouts
-1/4 cup olive oil
Shred the kale by cutting into thin strips. You might want to take the middle vein out of the kale to make it easier to cut and chew. Also, it can be bitter.
Now shred the brussels sprouts. The easiest way to do this is with a mandolin, like below, but you can also just cut them into thin strips.
Put the kale and brussels sprouts in a large bowl. Add the olive oil and massage the kale/brussels sprout mixture for about 2 minutes. Sorry for using the word massage. I know this is extremely creepy, but I can’t think of any other word to convey this. Knead doesn’t quite work. Anyway, this is key to softening the kale, making it less chewy.
First the savory version:
Shredded brussels sprouts and kale salad with lemon vinaigrette (inspired by The Kitchn)
-juice from 2 lemons
-1/4 cup pine nuts
-1/2 cup Pecorino Romano cheese (Parmesan will also work)
salt & pepper
Add all the ingredients above to the kale/brussels sprout mixture and stir.
Now the sweet version!
Shredded brussels sprouts and kale salad with lemon vinaigrette (inspired by my sweet tooth)
-3 T champagne vinegar
-1/2 cup sliced almonds
-1/2 cup dried cranberries
-1 orange, cut in half
Add the ingredients above (except the orange) to the kale/brussels sprout mixture. Squeeze half of the orange into the mixture. Cut the remaining half of the orange into small sections and add to the salad mixture.
The Huz prefers the savory version, and yours truly prefers the sweet (surprise!).