Berkeley Brussels Salad

by Laura McIntosh on Apr 8, 2019

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Course
Salad

Ingredients

Salad:

  • 3 cups Brussels sprouts, thinly sliced
  • 1 cup lacinato kale, thinly sliced
  • 1/2 cup cooked quinoa or farro
  • 1/4 cup dried currants or blueberries
  • 1/4 cup pepitas, toasted
  • 1/8 cup manchego cheese, grated
  • 1 avocado, cut into chunks
  • 1 Tbsp sesame seeds

Avocado Vinaigrette:

  • 1 avocado
  • 1 cup parsley
  • 1 tsp garlic, diced
  • 3 Tbsp chives, fine chopped
  • 1 Tbsp tarragon, fine chopped
  • 3 Tbsp lemon juice
  • 1 Tbsp sherry vinegar
  • 2 cups extra virgin olive oil

Garlic Croutons (Optional):

  • 1 Baguette, cut into 3/4 cubes
  • 2 Tbsp garlic
  • 1 Tbsp parsley, minced
  • 1/4 tsp chili flakes
  • 1/2 Tbsp salt
  • Pinch pepper
  • 1/2 cup extra virgin olive oil

Instructions

  1. Add all ingredients, minus the olive oil, to blender or kitchen mixer.
  2. Blend until smooth, slowly drizzle in olive oil to emulsify. Taste. Adjust seasoning if desired
  3. Instructions for garlic croutons:
  4. Preheat oven to 350 degrees.
  5. Mix all ingredients in a bowl, except for the bread.
  6. Add bread and mix to coat bread evenly.
  7. Bake 15-20 minutes on an oiled sheet pan until crunchy. Let cool.
  8. Assembling spicy brussels sprouts slaw:
  9. Add all ingredients to a bowl, except for the pepitas and sesame seeds.
  10. Add 3/4 cup dressing, more if desired. Mix.
  11. Plate and garnish with pepitas, sesame seeds, and croutons (optional).

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