Brussel Sprout & Kale Salad

Well, it's basically spring here in Phoenix, with 80-degree temperatures almost daily. The snowbirds are dwindling slowly but surely. The higher the temps, the younger the average age is here in the valley of the sun. And what comes after spring? Summer of course! Pools, bikinis, lake trips, shorts, tank tops, etc. So to be your best self this year, treat your future self with this flavor-packed and vitamin-packed salad. Perfectly crunchy, savory, and just a bit of sweet. Do yourself a favor and serve this next time you're feeling guilty after eating birthday cake, a breakfast hot dog, pizza, a french onion burger, a maple glazed donut, a bacon breakfast sandwich, French macarons, and bottomless glasses of wine. And yes, that was what my weekend diet consisted of for my birthday this past weekend. To see more fun pictures from me, check out my instagram. 

Brussels Sprout Kale Salad

Garlic Caesar Dressing

• 1 head of garlic
• olive oil for drizzling
• 2 tbsp. lemon juice
• 2 tsp. dijon mustard
• 1/4 tsp. salt
• pinch of black pepper
• 1/4 cup good quality olive oil

Salad:

• 1 head kale, stems removed, and chopped into small bite sized pieces
• 8-10 brussels sprouts, shredded in a food processor, or sliced extremely thin with a sharp knife
• 3 tbsp. garlic caesar dressing
• parmesan cheese for grating over salad
• chopped almonds for garnish
• dried cranberries for garnish

In a large serving bowl, toss together the kale, brussels sprouts, and dressing. Mix well to make sure it gets nice and absorbed into the leaves.

Serve in individual bowls, topped with shaved parmesan, almonds, and cranberries. Serve cold.

To prepare the garlic caesar dressing:

Preheat oven to 400 degrees F. Peel off all of the outside covering from the garlic head. Chop up the top 1/4 inch of the garlic head so you can start to see the garlic cloves.

Place the prepared garlic head on some tin foil. Drizzle with olive oil, then wrap the foil tightly around the garlic. Bake on a baking sheet for 45 minutes to an hour until the garlic cloves are softened. Remove from the oven and let cool until you can handle with your bare hands. Then squeeze the garlic cloves out of the "shell".

In a food processor, blend the roasted garlic cloves, lemon juice, dijon mustard, salt, pepper, and olive oil.  Blend until completely smooth.