I wasn’t always such a healthy eater. In college, I lived on burgers and fries. When moving to New York City, I continued my junk food habits. It all changed when I got a job at one of the world’s most famous Japanese restaurants as a hostess. The other girls would chomp away on nuts and A string cheese, while I sat on the loading dock during my break with my hands in a bag of Cheetos sipping a can of Pepsi. A customer saw me and said I shouldn’t sit so close to the restaurant if I’m going to consume such processed foods. This stranger completely embarrassed me and the next day, I was buying almonds at the deli.
I never thought I would prefer the greens over the croutons in a salad. I buy kale chips now instead of sour cream and onion chips and I drink a green juice every morning. To this day, people who knew me growing up are shocked when they hear how my diet has changed. I guess I can thank that judgey Tribeca man.
This recipe combines two of my favorite greens – Brussels sprouts and kale. If you wanna look fancy in front of your friends, make this salad!
Serves 2 to 4
- ¼ cup almond slices
- 4 ounces Brussels sprouts
- 1 small bunch of kale
- ½ Granny Smith apple, sliced
- ½ red onion, sliced
- ¼ cup pomegranate seeds
- 3 tablespoons olive oil
- 1 ½ tablespoons champagne vinegar
- ¼ teaspoon Dijon mustard
- Grated Pecorino Romano to garnish
In a small skillet, toast almonds over low heat for about five minutes.
Wash Brussels sprouts and halve. Wash kale and remove from stem. Throw both in a food processor to make a slaw.
To make the vinaigrette, combine olive oil, vinegar and Dijon mustard in a small bowl, whisking together until lightly emulsified.
Toss slaw, apple and onion slices, pomegranate seeds and almonds in a large bowl with vinaigrette. Garnish with a little grated Pecorino.
Take a picture for Instagram, Facebook and Twitter and you’re done!