Hello World, I’m OMG Kitchen
Want to know what it takes to be the first contributor on lifeisnoyoke.com? See Lenny at a party and bombard him with fifty recipes you want published. And then promise you’ll have patience, because he’s kind of a perfectionist.
So this is my first post, and I’m really excited. If you happen to be wondering “where can I find this super cool girl who loves to cook, so she can cook me dinner,” I’m either working as a pediatric speech therapist or chilling at home with my new hubby and our cat, Swiffer. I was born and raised, and now living, in Chicago and I was lucky enough to come from a home where my mom loved to cook and was always trying something new.
You’re probably also wondering why my opinion and recipe matter enough to make it to lifeisnoyoke.com I LOVE food. I’m sure there are a lot of people saying the same thing. I also LOVE to cook. And I’m always on the hunt for recipes that I can make when I get home from work that don’t require much time and make enough for leftovers for lunch the next day.
For my first recipe, I chose one of my favorites. The original recipe is from epicurious.com, but I add more garlic, less olive oil, and leave out the Parmesan cheese. I also use a bag of kale and a bag of shaved brussels sprouts, rather than sprouts off the vine or a fresh bunch of kale. Like my mom, I like to change recipes just enough to make them my own.
Insights on the Kale Brussels Sprout Salad
What’s so great about this Kale Brussels Sprout Salad that I consider it “addictively amazing?” Three things:
- It’s super quick and easy to make
- It’s delicious.
- It’s the only salad I’ve ever eaten that is actually good the second day.
The dressing takes about 5 minutes to make. The longer it sits, the better it tastes. You can use a bushel of kale and a stem of brussels sprouts, or you can go to Trader Joe’s and get a bag of shredded kale and a bag of shredded brussels sprouts. Dump the bags in a bowl, throw in some almonds, and your salad is ready. It’s filling and crunchy. Everyone I’ve made this for has become equally obsessed, so I promise, try it and you’ll love it.
The most addictively, amazing salad you will ever eat.
- Kale - 2 large bunches or 1 bag shredded Kale from TJ's
- Brussel Sprouts - 12 oz, trimmed and shredded or 1 bag shredded BS from TJ's
- Almonds - 1/3 C, coarsely chopped
- Lemon Juice, fresh - 1/4 cup
- Dijon Mustard - 2 Tbsp
- Shallot - 1 Tbsp; minced
- Garlic - 2-3 cloves, finely grated
- Kosher salt - 1/4 tsp
- Olive oil - 1/3 cup
Make the dressing first. Combine lemon juice, dijon mustard, shallot, garlic, salt and a pinch of pepper in a small bowl. Stir together and set aside to let the flavors meld.
In a large bowl, combine kale and brussel sprouts.
In a small skillet, add a small amount of olive oil. Heat oil on medium-high heat. Add almonds to skillet and stir frequently; about 2 minutes. Transfer nuts to paper towel-lined plate; sprinkle with salt. Add almonds to large bowl with kale and brussel sprouts.
Slowly whisk olive oil into dressing mixture. Pour over salad and it’s ready to eat!
This salad is actually really good the next day. It makes a lot, so if you’re not making this for a large group of people, split into two servings and stick one in the fridge. Great with a side of chicken or fish.