Kale & Brown Rice Salad with Almonds

Oh Kale. How I wanted to be over you because everyone else was into you, but hopped knowingly and lovingly on the band wagon and haven't looked back since I made you into chips. And how you continue to nourish my pizza loving family one smoothie and salad at a time. Thank you for that. This salad might be my favorite version of you yet, I have eaten it pretty much every day for lunch that I could. Thank you for not wilting in the fridge like other lame lettuces. And for going so perfectly with lemon and Parmesan. Love, Erin 

             

Kale & Brown Rice Salad with Almonds

Imperfect Polish 2016

Makes enough for two heaping entrees, or four sides

Leftovers are good for a couple days

for dressing: 

juice of one lemon

salt & pepper

1 tablespoon minced shallot or 1 minced garlic clove

1 teaspoon of Dijon mustard

2 tablespoons light mayo (leave out if you are not into it)

2 tablespoons olive oil (4 if not using the mayo)

Whisk all the ingredients except the oil together, then stream the oil in and whisk to combine well. Taste and adjust for seasoning. If you have a really juicy lemon, you may need more oil/mayo. Set aside. 

for salad: 

6 cups chopped kale, I like to slice thin, but anyway is fine

2 cups cooked brown rice, cooled (I cheat and buy the pouches of it, perfect every time)

handful of chopped almonds, Marcona are the best, but any are fine

Good sprinkling of grated Parmesan cheese (feta and goat cheese would work too)

Combine all four ingredients in a large bowl. Dress with the vinaigrette to desired taste and toss until well combined and enjoy. 

This is such a winner. I love it for lunch or with roasted/grilled chicken at night. A fried runny egg wouldn't suck on it either. 

Enjoy! 

xo

Erin 

         

Brussels Sprout & Almond Salad

Life has gotten busy. And unfortunately this little blog suffers first.

  Work has picked up, with closings and new clients. The season truly has brought out the buyers and people are ready for fresh starts in new homes. Lucky me. 

And then there are the little people. I thought I was busy when they were babies, but toddlers require much more attention (I basically walk around with four arms wrapped around my two legs). And with nap time disappearing with one of them (in serious mourning), the days longer. 

SO, free time for writing, reading a magazine, and watching garbage has gotten harder. And I hate to say that plowing through a Vogue in my half hour of "quiet time" with a diet coke feels really great. 

I have still been putting cooking on my priority list, so that gives me something to share with you besides great ways to entertain toddlers (combine this & this for hours of fun) and this salad is a real winner. Just a few ingredients with plenty of crunch and the perfect side for outdoor BBQs. 

Brussels Sprout & Toasted Almond Salad
Imperfect Polish 2015
serves 4

1/2 cup almonds chopped, slivered or sliced (marcona are best if you have them)
1/3 cup light mayo
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 cup apple cider vinegar
1/4 cup olive oil 
2 pounds Brussels sprouts, stems removed and thinly sliced
1/4 cup grated Parmesan cheese
salt & pepper

Scatter almonds on a pan over medium heat on the stove. Toast, tossing every minute or so, until lightly toasted on all sides. Remove from heat and let almonds cool on a plate. 

In a small bowl, whisk together the mayo, mustard, honey, and vinegar. Add salt and pepper to taste and whisk in the oil slowly until combined. Taste and adjust for seasoning. 

In a large salad bowl, add the Brussels sprouts, almonds, and cheese. Dress with desired amount of vinaigrette (you may have more than you need, use on any other salad that week) and toss to coat. 

Enjoy! 
xo
Erin 

Brussels Sprout Salad

What a fantastic weekend. How was yours? The Fourth should always be on a Friday, it makes for the possibility to visit more people, laze around a bit, and the maximum opportunity for great food. We had friends over yesterday and opted to pick up some authentic barbecue from a local spot. But being me, something had to be homemade, so I made this simple Brussels sprout salad with crunchy toasted almonds, Parmesan, and a sweet/tart dressing. It was delicious and since most markets sell shredded Brussels sprouts now (by the lettuce), this will become another summer staple. 

Crunchy Brussels Sprout Salad with Toasted Almonds

Imperfect Polish 2014

serves 4 

1/4 cup of sliced or slivered almonds

1/4 cup apple cider vinegar

1 tablespoon honey 

1 tablespoon Dijon mustard

1 small shallot, minced

salt & pepper

1/4 cup of olive oil

1/4 cup of shaved or grated Parmesan cheese

1 bag of sliced Brussels Sprouts, or 24 Brussels Sprouts sliced thinly

Place a pan or skillet on the stove over medium high heat. Put almonds in the pan and toast (do not leave alone for too long, they burn easily!) flipping a few times. Remove from heat and put in a bowl to cool once just toasted on both sides. 

Whisk together the vinegar, honey, Dijon and shallot. Drizzle in the olive oil and continue to whisk until well combined. Season with salt and pepper to taste. Dressing should be tart, but sweet. 

(Almonds and dressing can be made in advance, even a couple days before, seal and store)

Place the Brussels sprouts, cooled almonds, and cheese in a large bowl. Dress the salad (to taste, there may be more than needed) with the vinaigrette and toss to coat well. Season with additional salt and pepper if needed. 

Serve and Enjoy! This holds up better than most salads since it will not wilt as quickly as lettuce. So perfect for company or to make slightly ahead for dinner time. 

xo

Erin