Kale and Brussels Sprout Salad
6 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 250 g Brussels sprouts (trimmed and thinly sliced)
- 75 g Kale (chopped)
- 1 Apple (cored and thinly sliced)
- 50 g Pecans
- 50 g Dried cranberries
- 50 g Parmesan (shaved)
- 1 Lemon (juice only)
- 50 ml Olive oil
- 1 tbsp Dijon mustard
- 2 Shallots (peeled and finely diced)
- 2 pinch Fine sea salt and ground black pepper
- 2 tablespoons Honey
Method
- In a large mixing bowl add 250 g Brussels sprouts and 75 g Kale.
- Add 1 Apple, 50 g Pecans and 50 g Dried cranberries.
- In a small bowl, mix together 50 ml Olive oil, 2 tbsp Honey, 1 tbsp Dijon mustard, juice of 1 Lemon and 2 Shallots.
- Pour the dressing over the salad and season with 2 pinch Sea salt and black pepper.
- Mix everything together so that all the sprouts and kale are coated. Serve topped with 50 g Parmesan shavings.