Sometimes the best salads are the ones someone makes for you, am I right? With that thought in mind, I decided to mix up my salad game and make a salad that was entirely different than what I would normally make. This Winter Crisp Salad from bonappetitmag certainly fit the bill. (*I added avocado to my salad because I seem to be adding it to everything lately 🤷♀️) 👩🏻🍳
¼ cup raw sunflower seeds
1 tsp & ⅓ cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
½ small shallot
½ large lemon
1 small garlic clove
1 1/2 TBS Dijon mustard
1 large bunch Tuscan kale (about ¾ pound)
6 ounces brussels sprouts
2 ounces Parmesan
1 Pink Lady apple
Directions:
1. Preheat oven to 350°. Toss ¼ cup sunflower seeds and 1 tsp. oil on a small rimmed baking sheet. Season with salt and pepper. Roast until darkened and very fragrant, 7–10 minutes. Let cool.
2. Finely chop shallot half and transfer to bowl. Juice lemon half over bowl. Discard seeds; you should have about 2 Tbsp. juice. Using a microplane, finely rate 1 garlic clove into bowl. Whisk Dijon mustard; season with salt and pepper.
3. Wash and dry 1 bunch kale, then pat leaves dry with a clean towel. Strip leaves from thick stems, discarding stems, then thinly slice leaves. Transfer to a large bowl.
4. Cut all brussels in half lengthwise, then arrange halves cut side down on board and very thinly slice. Add to bowl with kale.
5. Slice 1 apple in half, cut out core and seeds, then thinly slice. Add to bowl with kale
6. Whisk remaining ⅓ cup oil into bowl with lemon mixture. Drizzle dressing over kale mixture; season with salt and pepper. Toss. Add cheese and sunflower seeds and toss lightly to incorporate.