Raw Kale and Brussel Sprout Salad

I want to get a quick post out while Rainier is napping.  I estimate that I only have about 20 minutes left, so am typing fast.  As a new mom, I've been trying to eat well.  Not that it's so different from how I ate before I was a mom, but now it feels even more important.  It can be tricky though.  I've got a baby who sleeps well at night so far (thank goodness) but takes short naps during the day and likes a lot of attention in the evening.  I've been really into meals that can last for a few days and where you can add or change a few ingredients so it doesn't feel like you are eating the same exact thing for breakfast, lunch, and dinner.  For example, a poached or fried egg is delicious on everything.  I've put it on salads, tomato sauce and pasta, asian inspired soup, and had it with kimchi and a tortilla, all just in the past few weeks.

I had this salad at a dinner party a few weeks ago.  The three of us (yes now we are three and five if you count the cats, who can be a rather large presence in our tiny apartment) and it being San Francisco, the second most expensive city in the country, and everyone having small apartments, and us having a baby but still wanting to go out, meant we went to the party and put our boy down for the evening in a walk-in closet.  He lasted a couple of hours, enough time for us to put on our party faces, meet some great people, have a couple of glasses of champagne and enjoy one of the best meals I have had in a long time.  This was one of the dishes I tried -a raw kale and brussel sprouts salad, courtesy of Epicurious.

I always love me a raw kale salad (check out my old post) and this one was a great dinner and made for an equally delicious lunch the next day.  And yes, it goes really well with a fried egg.  I also think you could sprinkle a bit of bacon on top - I just used up the last of my bacon from Damn Fine Bacon  - which if you are local to the Bay Area I highly recommend.

Anyway, here is my adapted version of the recipe:
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard (any mustard will work)
2 tablespoons chopped onion
1 small garlic clove, finely grated
1/4 teaspoon coarse sea salt plus more for seasoning
Freshly ground black pepper to taste
2 large bunches of any type of kale, center stem discarded, leaves thinly sliced 
12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife (I think I used a bit more
1/2 cup extra-virgin olive oil, divided
1/2 cup walnuts coarsely chopped and toasted (the recipe calls for almonds, which I will use next time)
1 cup finely grated parmeson

1. Combine lemon juice, mustard, onion, garlic, salt, and a pinch of pepper in a small bowl.  Whisk oil into mixture to blend.
2. Mix thinly sliced kale and shredded brussel sprouts in a large bowl.
3. Add dressing to kale and sprouts, mix well to coat.  Add cheese and almonds.  Let flavors meld for about 30 minutes before eating.

On another note, we are hoping to revamp the website a little bit and make it look brighter.  Our photos and posts always seem sharper in draft form.  I don't think this requires extensive programming experience (we are on a free blogging platform after all) but if you know someone who has some familiarity with html and blogspot, send them our way.


Have a great weekend.

And because I can't resist at least one picture of my little rugrat....