Publications
Prep Time: 15 minutes
Servings: 6 as a side dish
Cooking Time:
Ingredients
- 1 - bunch kale, thinly shredded
- 200g - Brussels sprouts, thinly shredded
- 250ml - cooked brown rice
- 250ml - pecans, coarsely chopped
- 50g (about 200ml) - pecorino shavings
- 250ml - dried cranberries
- - DRESSING
- 125ml - lemon juice
- 125ml - water
- 60ml - Dijon mustard
- 2 - spring onions, finely chopped
- 1 - garlic clove, finely chopped
- 15ml - honey
- - salt and pepper to taste
- 250ml - olive oil
Method
The finely shredded kale and Brussels sprouts add lovely texture to this salad.
The kale can be replaced with spinach, if preferred.
1. Shake all the salad dressing ingredients together in a flask with a screw cap until thick and creamy.
2. Place the kale in a mixing bowl and pour over half of the salad dressing. Now mix well with your hands for a minute or two. The lemon juice in the sauce softens the coarse texture of the kale slightly and improves the flavour.
3. Add the rest of the salad ingredients and leave to stand for another 15 minutes. Pour over the remaining salad dressing just before serving.
