One of my favorite parts of each week is the trip to the Reading Terminal Market. This is when I stock up for the week on fresh fish, meat and vegetables.
For this week, I decided it was time to introduce some new ingredients into my cooking and as a result I bought kale (never had it before) and Brussels sprouts, which I have never liked the taste of. But the following recipe I’m about to share with you has changed my mind a little about these little sprouts (I think it helps that they’re shredded). Enjoy!
Kale and Brussels sprouts salad
(original recipe from Bon Appetit)
– 1/4 cup fresh lemon juice (you can also try lime)
– 2 tbsp. Dijon mustard
– 1 tbsp minced shallots
– 1 clove of minced garlic
– 1/4 Adobo seasoning
– Freshly ground black pepper
– 2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced
– 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
– 1 tbsp extra-virgin olive oil
– 1/3 cup almonds with skins, coarsely chopped (or a handful of already-sliced almonds you can buy at the supermarket)
– 1 cup finely grated Pecorino cheese (which I forgot to get)
Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. You might want to make a little extra, because you’ll need it for the fish. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
Heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate.
Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
When cooking, I’m all about using ingredients that I already have and that is why I used already-sliced almonds. I highly recommend this salad. It’s nice and light and the citrus-flavor goes well with any dish you plan on making. It was a welcomed change from the salads I usually make: romaine lettuce, olives, carrots, feta cheese, tomatoes. Also, it’s a great introduction to Brussels sprouts for those who were never that keen on them.
Baked blue fish
– fresh blue fish filets
– salad dressing you made above
Heat oven to 400°F. Basically, all I did was spoon a couple tablespoons of the dressing onto each filet. Wrap in aluminum foil. Bake for 15 – 20 minutes.
– 2 medium red potatoes
– 1 tbsp. olive oil
– Adobo seasoning
– garlic powder
– chili powder
– pearl onions, sliced into rings
Slice potatoes and place in baking dish. Coat with oil. Season with all spices. Bake for 10 minutes. Take out of oven and flip potatoes to other side. Add onions. Bake for another 20 minutes.
*Please excuse the monotonous tone of the photo. I seem to have lost my camera battery charger and am resorting to my Blackberry, which usually works pretty well, but I am still figuring out the lighting in my apartment.