Kale And Brussels Sprouts Salad With Pear And Halloumi Recipes

KALE AND BRUSSELS SPROUTS SALAD WITH PEAR AND HALLOUMI

Steps:

• Make the dressing: Set the garlic clove on a cutting board and use the side of a knife to smash it. Remove the paper skin, then run a knife through the garlic a few times until finely chopped. Gather the garlic into a pile and sprinkle a bit of kosher salt over the top. Hold the blunt side of the knife at an angle and use the blade to drag and smash the garlic and salt across the board. Repeat until it forms a smooth paste. Add it to a large bowl.
• Add 1/4 cup olive oil, the lemon juice and a few grinds of pepper to the bowl and whisk to combine. Add the sliced kale and, using clean hands, massage the dressing into the kale for 1 to 2 minutes.
• Add sliced brussels sprouts and pear, and gently toss until coated. Set aside.
• Pat the halloumi dry with a clean kitchen towel. Set a medium nonstick skillet over medium-high heat and add just enough oil to barely coat the bottom. Add the halloumi cubes to the hot oil and cook until the cheese is golden brown on one side, 1 to 2 minutes. Flip the cubes and continue to cook until they are golden all over. Use a slotted spoon to transfer the cubes to a towel-lined plate.
• Toss the kale mixture one more time and season to taste with salt and pepper, keeping in mind that the halloumi is salty. Transfer the mixture to a serving platter and top with the warm fried halloumi and toasted almonds.

KALE AND PEAR SALAD

Steps:

• Chop 1/2 large bunch kale; toss with 1 tablespoon each olive oil and white wine vinegar, and 1/4 teaspoon kosher salt in a large bowl, then rub with your fingers until softened. Cook 1/2 cup chopped pecans in a skillet with 1 tablespoon olive oil and 1/4 teaspoon each sugar and salt until toasted. Stir in 1 chopped pear; add to the kale. Drizzle with more oil and vinegar, season with salt and pepper and toss.

KALE AND BRUSSELS SPROUT SALAD

Steps:

• In a food processor fitted with a slicing blade, shred the Brussels sprouts. Next, shred the kale. Add the garlic and shallot and shred. (Alternatively, shred and mince the vegetables with a knife.) Set aside.
• In a large bowl, whisk together the pecorino, olive oil, pine nuts, mustard, lemon zest and juice and salt and pepper to taste. Add in the shredded vegetables and toss well to combine. Let the salad sit for 10 minutes before serving to allow the dressing to permeate the greens.