Salads

red kale and shallot salad with almonds and miso-lemon dressing

red kale! is! divine! ::::

This is my new favorite salad. I found this wonderful recipe on my IG feed randomly, and changed the ingredients slightly, probably to the horror of most people eating it, except for me. It’s from food-lover Andy Hearnden who says, rightfully so, even the meat eaters will like this salad. It’s got umami from the cooked onions and miso, two things that makes me not miss animal protein at all here. His recipe calls for Brussels sprouts and kale. I’ve made it with both (wonderful) and with just kale (just as wonderful). I’ve also used a mixture of shallots and onions, because I rarely ever have 6 shallots lying around the pantry. And the fresh basil I added? SO GOOD.

If using oil to cook the shallots/onions, use extra oil, then use some of that cooled oil in the salad dressing.

Letting the salad sit for at least an hour in the fridge helps the flavors meld.

 

Original recipe from Andy Hearnden on IG (@andyhearnden) – his title is something like “Brussels sprouts, shredded kale, and almond salad”.

Original recipe from Andy Hearnden on IG (@andyhearnden) - "Brussels sprouts, shredded kale, and almond salad"red kale and shallot salad with almonds and miso-lemon dressing
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Recipe type: salad
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Original recipe from Andy Hearnden on IG (@andyhearnden) - "Brussels sprouts, shredded kale, and almond salad"
Ingredients
  • 6 shallots, thinly sliced, or a mix of onion and shallots
  • about 4 ounces of chopped or slivered almonds
  • 6 to 8 tablespoons olive oil (use some for the salad dressing)
  • about 1 pound of Brussels sprouts, thinly sliced*
  • ½ bunch of red kale, thinly sliced
  • 2 tablespoons miso (I use the mellow white)
  • juice from one lemon
  • a small handful of fresh basil, chiffonaded
  • salt, to taste
Instructions
  1. Toast the almonds. Allow to cool
  2. With about half the oil, sauté shallots/onions with some salt until soft and browned. Set aside.
  3. DRESSING: Combine cooled shallot oil and olive oil with miso, lemon juice, and a pinch of salt. Shake well to blend.
  4. In a large bowl, fluff the Brussels sprouts and kale, half the shallots, and half the almonds, and the dressing. Toss everything then add the rest of the shallots and almonds on top. Sprinkle with fresh basil.
  5. Serve right away or let the flavors meld in the fridge for an hour. This salad lasts a couple days in the fridge (if you don't eat it all in one sitting).
  6. * Or just replace all the greens with kale. I like the look of red (purple) kale.

 

 

 

 

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