warm brussel sprout and kale caesar salad

Warm Brussel Sprout and Kale Caesar Salad www.climbinggriermountian.com I

Can we talk greens for two seconds?

I realize that every nook and cranny of the Internet is talking all things rabbit food, but I have a very important question for you. As in life or DEATH! Okay, maybe not total death, but I do feel this is an important topic that you could go either one way or the other.

Warm salads: YAY or NAY?

kale and brussel sprout

My vote is YAY, especially during the winter. Eating a cold piece of lettuce when it’s fifteen below zero outside es no bueno. But a toasted, hearty salad that will warm the soul makes me jazz-hands excited to eat my greens while old man winter is around.

So this whole warm salad concept got me thinking. A warm salad doesn’t have to be blazing hot right out of the oven. Actually that would be weird,yes? I don’t know why I didn’t think of this sooner, but toasting lettuce in a skillet before serving, GENIUS! It cuts the rawness of the greens and brings out this delicious, nutty flavor.

IMG_2962

Even though I am not a 100% in love with kale (Sorry!), I do love it in this Warm Brussel Sprout and Kale Caesar Salad. I toasted it along with some brussel sprouts and combined it with Caesar dressing and garlic croutons. This salad is my new winter go-to! Plus, it’s pretty enough to serve at party or easy to make for a weeknight dinner. Just toss some grilled chicken on top!

So, what do you say? Yay for Team Warm Salad?

#highfive

Warm Brussel Sprout and Kale Caesar Salad www.climbinggriermountain.com

Warm Brussel Sprout and Kale Caesar Salad

Ingredients:

1 tablespoon olive oil

2 cups brussel sprouts, diced

2 cups kale, chopped

1 tablespoon Parmesan, shredded

2 tablespoons Caesar dressing

Garlic croutons, garnish

salt and pepper to taste


Directions:

In a large skillet preheated to medium-high heat, add the olive and brussel sprouts. Toast the brussel sprouts for about five minutes or until slightly golden brown. Add the kale and let it slightly wilt in the skillet for about two minutes. Remove brussel sprouts and kale from skillet and place into a large serving bowl. Toss with Caesar dressing, Parmesan, and garlic croutons. Serve immediately.