Raw And Fried Tuscan Kale And Brussels Sprout Salad Recipe

Cooking Directions

• STEP 1.Start by washing and drying the kale and Brussels sprouts. Remove any tough stems from the kale and thinly slice the leaves. Trim the ends of the Brussels sprouts and cut them in half.
• STEP 2.In a large bowl, combine the sliced kale and Brussels sprouts. Drizzle with olive oil and lemon juice, and season with salt and pepper. Toss well to coat the greens evenly.
• STEP 3.Heat a large skillet over medium heat and add enough oil to coat the bottom. Once the oil is hot, add the kale leaves in a single layer. Fry for 2-3 minutes on each side, until crispy and slightly browned.
• STEP 4.Remove the fried kale from the skillet and place it on a paper towel-lined plate to drain excess oil. Repeat the frying process with the remaining kale leaves.
• STEP 5.Once all the kale leaves are fried, add them to the bowl with the raw kale and Brussels sprouts. Toss well to combine.
• STEP 6.Serve the salad immediately as a side dish or a light lunch. It can also be stored in an airtight container in the refrigerator for up to 2 days.
• STEP 7.To serve, garnish the salad with some grated Parmesan cheese and toasted pine nuts for added flavor and texture.

Cooking Tips

• Make sure to thoroughly dry the kale and Brussels sprouts before slicing them to ensure a crispy texture.
• For extra flavor, you can add some minced garlic or red pepper flakes to the olive oil and lemon juice dressing.
• If you don't have a large skillet, you can fry the kale in batches to ensure even cooking.
• Toasting the pine nuts before adding them to the salad will enhance their nutty flavor.

Storage and Serving

• This salad is best served immediately after preparing to maintain its crispiness.
• If you need to store leftovers, transfer the salad to an airtight container and refrigerate for up to 2 days.
• Before serving leftover salad, you may want to refresh it by adding a little extra dressing and tossing it well.