The last of the kale from my garden paired with raw brussel sprouts, cranberries, and pecans makes a fabulous addition to my Thanksgiving table or for that matter, any table. Enjoy!
For The Salad:
1/2 bunch kale, chopped (pick your favorite variety)
1 cup raw brussel sprouts, thinly sliced
1/4 cup pecans, chopped (you can use almonds or walnuts)
1/8 – 1/4 cup dried cranberries
Grated Romano Cheese, to taste (parmesan works too!)
For The Dressing:
1 garlic clove, peeled and finely minced
1 teaspoon grain mustard
1 small shallot, peeled and finely chopped
zest and juice of 1/2 lemon
1 Tablespoon zinfandel vinegar (sherry or a red wine vinegar work as well)
pinch red pepper flake
3 Tablespoons olive oil
Sea salt and freshly ground pepper, to taste
In the bottom of a wooden bowl, make your dressing by whisking together all of the ingredients until well incorporated. Let the dressing sit for about 20 minutes to let the flavors meld together.
Add your kale, brussel sprouts, pecans, dried cranberries, and romano cheese. Toss together until evenly coated with the dressing! Serve and enjoy!
Recipe inspired by the cookbook “Full Moon Suppers” by Annemarie Ahearn