Ingredients
1bunchcurly green kale
½lbbrussels sprouts12 pieces or 2 big handfuls
¼cupsliced almonds
¼cupparmesan cheeseshaved, to taste
fine sea salt
¼cuptahini
2tbspwhite wine vinegar
2tspwhite miso
2tspmaple syrup
1tspred pepper flakes
¼cupwater
Preparation
Cut out the ribs of the kale leaves, then chop the kale into small, bite-sized pieces.
Sprinkle salt lightly over the kale, then use hands to massage the kale lightly.
Continue massaging until the kale becomes darker in color and more fragrant.
Transfer the kale to a medium serving bowl.
Chop off and discard the stem end of the Brussels sprouts.
Slice the sprouts as thin as possible, then add the sprouts to the bowl, using fingers to break up any clumps.
In a small mixing bowl, whisk together the tahini, vinegar, miso, maple syrup and red pepper flakes.
Whisk in the water until the mixture is smooth and creamy.
Pour the dressing over the kale and sprouts, then mix well.
In a small pan over medium heat, toast the almonds, stirring frequently, until fragrant and turning golden.
Add the toasted almonds and parmesan shavings to the salad, then toss.
Serve, and enjoy!
