Si necesita una ensalada verde y fresca para acompañar su comida, pruebe esta ensalada de coles de Bruselas, col rizada y almendras con aderezo de miso y limón.
Category
Lunch
Servings
6
Prep time
20 minutes
Cook time
20 minutes
If you need a green, fresh salad to go with your meal try this Brussels sprouts, kale and almond salad with a lemon miso dressing.
Ingredients
- 6 shallots, thinly sliced
- 100g (about 3.5 oz) flaked almonds
- 6 tbsp (3 fl oz) olive oil
- 500g (about 1.1 lbs) Brussels sprouts, sliced very thin
- ½ bunch kale, finely sliced
- 2 tbsp miso
- juice of 1 lemon
- salt, to taste
Directions
In a large frying pan over medium heat, toast the almonds. Once toasted, remove them from the pan and set aside.
- In the same pan, add 2 tablespoons of olive oil and sauté the shallots with a pinch of salt until they are soft and fragrant and have some colour.
- Place the thinly sliced Brussels sprouts and kale in ice water to wash well, then drain thoroughly.
- To make the dressing, combine 4 tablespoons of olive oil, miso, lemon juice, and a pinch of salt in a jar. Shake well to blend the ingredients.
- In a large bowl, add the drained Brussels sprouts, kale, half of the almonds, half of the shallots, and the dressing. Toss everything together until well mixed.
- Serve the salad and garnish with the remaining almonds and shallots.
