Last week We spent time up in Chicago looking for an apartment. And after checking out about 15 different places, I finally discovered one that I absolutely adore! It’s super classic and will fit all of my furniture which I’m pumped about. But would you like to understand the very best component about my new place? It has a DISHWASHER. Hallelujah!
I’ve spent the past year washing each and every dish and it was literally my problem. Also, this apartment building allows me to have felines, which OMG YES I’ll be a kitty lady and I can’t freaking waitttttt. I keep begging Tony to bring me Pig Feet How To Cook the pet humane society simply so I can’t pet all of the sweet little pets.
This salad is first class guys. Like therefore DAMN tasty. I in fact attempted to recreate it in one of my favorite salads from Whole Foods. It’s called Kale and Brussels Sprout slaw and it is INCREDIBLE. All the Entire Foods workers in Minneapolis understand me because I’m in there nearly every time purchasing this salad. In fact they probably know me because I shop there nearly twice per day and speed the aisles but whatever.
Kale and Brussels Sprout Salad with Cranberries & Toasted Almonds
1 large number Tuscan kale, stems taken out (about 5 cups)
1/2 cup dried cranberries
2/3 cup grated parmesan
For the dressing:
Sodium and freshly ground black pepper
Wash both Brussels sprouts and kale. Trim the sprouts and lower them in two lengthwise then slice the sprouts to give you fine ribbons. For the kale, discard stems and finely chop kale. Add both the sprouts and kale to a big bowl, then make the vinaigrette.
To help make the vinaigrette: combine essential olive oil, garlic clove, vinegar, dijon mustard, lemon juice and salt and pepper inside a medium bowl, whisking to combine. Increase salad mix and therapeutic massage the vinaigrette in to the kale for just two minutes. This will help to make the kale less bitter and soak within the flavors. Add cranberries, tossing once again to combine. Cover salad and place salad in refrigerator a minimum of an hour or more to overnight. This helps the tastes soak in and breaks down the kale. I discover that the salad is definitely better the next day!
While salad is marinating or before offering, preheat oven to 350 levels F. Add sliced or chopped almonds to some baking sheet and place in range for 10-12 a few minutes until slightly fantastic and toasted, flipping almonds once halfway through.
Once ready to serve, add toasted almonds and parmesan to salad; toss to mix after that serve in salad bowls. Garnish with an increase of parm or almonds if desired. Serves 6.