Allie’s Winter Salad

Salad2

Our friend Allison made this salad for us while we were staying with her. We loved it so much we forced her to make it again the next day. With the pecans and bleu cheese, it’s hearty enough to stand up to all your big winter meals. The citrus and pomegranate give you the bright seasonal pop you’ve been missing.  Make it a meal on its own with farro or quinoa. Make it carnivorous with a healthy sprinkling of pancetta.  Enough for 4.

THE RECIPE:

INGREDIENTS

12 C Kale

For the love of everything holy don’t go cramming your greens into measuring cups! This is basically one bag of kale, if you buy it already washed and bagged.  If you buy it whole, its about 2 bunches with ribs removed and torn into 1-inch pieces.

TIP: I used a combo of regular, red and dino kale. This salad also works GREAT with spicy arugula. Just skip the dressing until the end if you go this route.

3 C Brussel Sprouts

Sliced thinly and broken up into strips

1 Shallot

Thinly sliced on mandolin

2 C Pecans

2 Large Grapefruit

Cut into supremes. Martha Stewart has great moves for achieving citrus supremes.

 

1 C Pomegranate Seeds

TIP: While they’re in season, whole pomegranates are cheaper than the prepped cup of seeds. Peel them yourself – save money and learn where your food comes from. In a bowl filled with water, invert the piece under water and start gently removing the seeds from the pith. Keep going until all seeds are removed. You’ll see the seeds sink to the bottom of the bowl, while the pith floats. Then, pour off the water and the pith with it. The glorious seeds will remain. Bonus – the under-water method keeps your hands from staining.

1 C Bleu Cheese

3 Organic Lemons

Zested and juiced.

2 Tbs Whole Grain Mustard

Salt & Pepper

Olive Oil

TOOLS

Pan

Salad Bowl

Mandolin

THE MOVES

Toasted Pecans

  1. Heat up a dry pan over medium-low heat.
  2. Add pecans, tossing regularly.
  3. Pecans are toasted once fragrant. Save to the side.
    TIP: Nuts toast extremely quickly and nobody likes burnt nuts. Keep your eye on them.

 Dressing

  1. Add half the lemon to measuring cup
  2. Add mustard to same
  3. Add S&P
  4. Whisk in Olive Oil

Salad Assembly

  1. Add brussel sprouts and kale to bowl. Dress with the remaining half the lemon juice. Do this at least 30 minutes before serving to soften the greens. If you are using arugula, dress only the brussels.
  2. Right before serving, mix in shallot.
  3. Top with bleu cheese, pecans, grapefruit and poms.
  4. Pour dressing over whole salad and finish with lemon zest.

ENJOY!

Enjoy alongside slow-cooked beef and potatoes or a great wintery soup. Pairs great with our Rosemary Greyhound!

WHY YOU NEED THIS RECIPE:

Because you want to eat your veggies but the idea of frozen peas makes you even colder. It’s citrus season and you want to squeeze in as many of these beauties as you can. Get your crunch and bleu-cheesy cravings and scurvy-prevention in one beautiful hearty shot. This gorgeous salad can even weather the elements until lunch tomorrow.

We hope you enjoy this as much as we do!

We showed you ours, now show us yours. Tag your sexy sustenance @properlyforked   or   #properly forked

Salad1

Recipe created and tested in Properly Forked kitchen.

 

 

 

 

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