Get Your Green On With This Antioxidant-Packed Crispy Brussels Sprout, Kale and Arugula "Caesar" Salad

I have to thank GOOP for this one. Crunchy minus the carbs and creamy minus the dairy, this salad is a great way to start off your new year with tons of fresh, green vegetables. Bonus: because of the integrity of the greens, even when dressed this salad tastes great the next day. 

Ingredients for the salad:

  • 12 Brussels sprouts, finely shaved
  • 1 bunch of dino kale, stems removed and sliced into ribbons
  • 3 cups arugula
  • avocado oil or ghee
  • sea salt + freshly ground pepper

Ingredients for the dressing:

  • 2 tbsp mayonnaise or vegenaise
  • 2 tbsp dijon mustard
  • 2 tbsp red wine vinegar
  • 1 clove of garlic, finely minced
  • 3 tbsp olive oil 
  • sea salt + freshly ground pepper 

To make the salad, heat a pan over medium high heat. Add enough oil (or ghee) so that it comes up the side of the pot. When it's hot, add the sprouts and fry for about three minutes, or until they begin to brown. Stir. Remove the sprouts and place on a paper towel to absorb the excess oil. Season with sea salt and pepper and set aside. 

To make the dressing, whisk together the mayonnaise or vegenaise, dijon, red wine vinegar and garlic. Add the olive oil in slowly and continue to whisk so that the dressing emulsifies. Season with sea salt and pepper to taste. 

Toss the kale and arugula in the dressing and then finish the dish by adding the crispy Brussels sprouts on top. I hope you enjoy it as much as I do!