Brussels Sprouts Salad with Kale and Asparagus
A medley of grilled vegetables dressed in vinegar and olive oil.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 stalks asparagus (ends trimmed)
- 8 Brussels sprouts (sliced in half)
- 1 1/2 cup kale (ribs removed and finely chopped)
- 1 medium shallot (thinly sliced)
- 1 1/2 tablespoon extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1/2 teaspoon kosher salt
Instructions
- 1
Preheat oven to 375Fº.
- 2
Put asparagus on a cooking sheet, drizzle 1/2 tablespoon olive oil and toss to coat, using your fingers.
- 3
Roast for 10 minutes.
- 4
Cut ends of Brussels sprouts and slice in half. Remove the core by making two diagonal cuts (make a V shaped cut). The wedge should come out easily. Separate the leaves.
- 5
In a large pan over high heat, add remaining 1 tablespoon olive oil, kale and Brussels sprouts. Toss and cook 5 minutes.
- 6
Turn the heat off, add shallots and white wine vinegar. Toss a few times, sprinkle salt and toss again. Transfer to a plate.
- 7
Take asparagus out of the oven and add to the plate. Season with salt and pepper and serve warm.