A great new way to showcase Brussels sprouts, this salad is sure to become an instant staple all season long. The almond garnish is made with tamari sauce, an often gluten-free sauce made from the liquid byproduct that forms during the preparation of miso paste. Beyond this salad, use these flavoured almonds to add crunch to roasted vegetables, garnish blended soups, or simply to snack on by the handful.
1/2 cup (125 mL) natural almonds
2 Tbsp (30 mL) tamari sauce
1 Tbsp (15 mL) Dijon mustard
1 Tbsp (15 mL) liquid honey
1 Tbsp (15 mL) tahini
1 Tbsp (15 mL) orange juice
1 Tbsp (15mL) lemon juice
2 Tbsp (30 mL) extra-virgin olive oil
1/4 tsp (1 mL) pepper, plus extra
2 Tbsp (30 mL) fresh chives, chopped
10 oz (280 g) Brussels sprouts, trimmed
4 kale leaves, stemmed
3 mandarin oranges, peeled and segmented
1/3 cup (80 mL) pomegranate seeds
2 Tbsp (30 mL) shaved Pecorino Romano cheese, for garnish
In small bowl, stir together almonds and tamari. Add to frying pan and cook over medium heat, stirring often, until moisture has evaporated and pan is dry, about 6 to 10 minutes. Tumble onto a piece of parchment paper and let almonds cool completely before coarsely chopping.
In large bowl, whisk together mustard, honey, tahini, and orange and lemon juice until well combined. While whisking, slowly drizzle in olive oil until a homogenous sauce forms. Season dressing to taste with salt and pepper before stirring in chives.
Finely slice Brussels sprouts and kale leaves into thin shreds. Add to bowl and, using your hands, massage dressing into shredded greens until slightly softened, about 1 minute. Add mandarin segments, pomegranate seeds, and chopped almonds; toss to incorporate.
Transfer salad to large serving bowl and garnish with shavings of cheese and a grind of pepper. Serve right away or cover and refrigerate for up to 1 hour before serving.