Long-time friend and collaborater Jamie Sydney is not only an incredible chef, but actively lives the yogic-lifestyle through her dedication to her physical wellness and spiritual pursuits. We were lucky enough to have her cater our Summer Wellness Retreat, and many a dinner has been inspired by her blog. By combining fresh and high-quality ingredients with a dash of creativity, Jamie’s recipes are always healthy, satisfying and above all, delicious!
Read on and delight your palate!
I love kale in Caesar salads, but sometimes the dressings can be too thick and rich. This salad is kind of like a Caesar, but the dressing has olive oil in it instead of mayonnaise so it is a little lighter.
The pine nuts add a nice texture and nutty flavor. A good parmesan like parmigiano reggiano rounds the flavors out.
If you are not familiar with meyer lemons, they are a type of lemon that has more of an orange flavor. They are not quite as tart and offer a brightness that lemons don’t.
You can find meyer lemons in many of the specialty food stores. They are a bright yellow orange. I like to buy a bunch of them and put them in a bowl on my table because they are so pretty and always add an unexpected flavor to foods.
This is a great weeknight salad that you can serve on the side with a good grilled chicken or steak recipe. Toss the salad 20 minutes before you serve it to allow the dressing to soften the kale and sprouts a little. Enjoy!
Shaved Kale and Brussel Sprouts with
Meyer Lemon Dressing
1 Large Bunch of Tuscan Kale, washed, shaved thinly
2 Handfuls of Brussel Sprouts, shaved thinly
1 Meyer Lemon, Zest
¾ Cup of Shaved Parmesan
2 Tablespoons of Toasted Pine Nuts
Meyer Lemon Dressing:
2 Meyer Lemons, juice only (can use regular lemons as well)
3 Tablespoons of Olive Oil
½ Clove of Garlic, minced or whole to marinate after the dressing is made
2 Tablespoons of Crème Fraiche
Kosher Salt and Freshly Ground Pepper
1. Cut the kale leaves and brussel sprouts into thin strips. If the leaves are large, you should remove the stems because they will be too tough. Place the greens in a bowl with the zest, shaved parm, and pine nuts.
2. Whisk the lemon, garlic, salt, and pepper in a medium sized bowl. Whisk in the crème fraiche until it is mixed in with no lumps. With a slow and steady stream, whisk in the olive oil. Taste for seasoning.
3. Toss the salad with the dressing and taste for seasoning one more time. Garnish the salad with some more shaved parmesan and pine nuts.