Okay, it’s official. I’m sick. Winter is officially here – schools and daycare were all closed today on account of weather. But that’s a soap box you don’t want me to get started on.
I got to work…early. Saw a patient and had all my others cancel because of weather. As the morning continued on, my throat felt more and more scratchy and sore. At my office, we do the courteous thing and GO HOME when we’re not feeling well. Before returning home, however, I had to stop for Panera. Because, duh. I’m sick. And it was lunch time.
It was my lucky day at Panera because my baguette to accompany my soup was pretty substantial compared to the little nugget I’m usually served. I mean, let’s face it, Panera is all about the carbs and next to 900 million, a big baguette slice on a day you feel cruddy is practically winning the lottery.
Ok, moving on. To greener things. Healthier things.
I forewarned you guys that I got a little excited about kale in recent weeks. As for the brussels sprouts, I’m always obsessed with them. Generally, I’m one for roasting my brussels sprouts, but serving them up raw in a massaged salad was excellent. Hearty and filling, this salad was also not short on flavor.
In all seriousness, the kale and brussels sprouts are simply a healthy vehicle for which one can INHALE this delicious dressing. Abundant in good-for-you fat, creamy with the help of Greek yogurt, and tangy with vinegar, lemon juice, and Dijon…it’s a dreamy combination. Enjoy!
- 4 cloves garlic
- 3 Tbsp 2% plain Greek yogurt
- 2 Tbsp grated parmesan cheese
- 1 Tbsp dijon mustard
- 2 tsp red wine vinegar
- ¼ tsp salt
- ¼ tsp black pepper
- juice of ½ lemon
- ½ cup olive oil
- 1 bunch lacinato kale, stems removed and leaves thinly sliced
- 1 lb brussels sprouts, shredded
- 1 Tbsp olive oil
- ¼ tsp salt
- 4 hard-boiled eggs, sliced
- For the dressing, combine all ingredients in a food processor, blender, or mini food prep and pulse until creamy and smooth; set aside.
- In a large bowl, combine the kale and the brussels sprouts. Add the olive oil and salt. Massage the salad using your hands until the kale shrinks in volume by about a half. Toss with the dressing and serve with the hard-boiled egg.