The most labor intensive part of the recipe is julienning the beets and carrots, but if you're like me and you find chopping kind of soothing and relaxing you won't mind it. If you're not like me and even if you're not super handy with a knife it only takes 20 minutes max. Oh, and if that's the case, a quick definition - julienne means to cut into small match-stick shaped pieces.
This is the food version of don't judge a book by it's cover...when I told Christian I was adding this to one of our weekly menus he gave me that look that says, "please don't make me eat rabbit food." You see, SavoryGirl isn't always popular but I have to say that more often than not I am indeed a good judge of a recipe just by reading it...and this time was no different. Ha, ha, I win! Seriously though, bear with me on this one and try it out...it is absolutely delicious. So much so that we made a second batch the very next week, and it was Christian's suggestion!
As usual, I didn't follow the recipe exactly as written...but we did follow it pretty closely. The main changes were that we ommitted the sprouted mung beans (we couldn't find nearby and we just didn't have time to go searching), sprouted our own lentils instead of using dried sprouted lentils (which we also couldn't find), and toasted/salted our own raw pumpkin seeds since we already had some in the house.
Sprouting your own lentils is super easy and kind of fun...you just need to plan in advance since it takes a few days. If you've never done this, here's the process:
This is a delicious and fabulous winter salad...even for those who have never eaten kale or think they don't like kale. How do I know that? It was my one risky dish for Thanksgiving this year and it got rave reviews! And this was from a group of 12, men an women, who aren't really into the whole healthy, superfood movement. So this was a bit of an experiment and I was prepared for it to be snubbed next to all of those buttery and rich Thanksgiving stand-bys. Imagine my surprise when I started hearing murmurings around the table about the salad....of all things! I think almost everyone loved it (yes there were one or two holdouts...but I'm convinced they didn't even try it) and had seconds. It was even one of the first leftovers to be finished off. So, I stand by my assessment that this is a phenomenal salad!
It's actually quite simple when you look at the recipe...kale, brussels sprouts, almonds & pecorino dressed with a simple mixture of lemon juice, dijon mustard, shallot & garlic. Voilà! Delicious salad! That being said, there are two steps that can take a bit of time if you don't have the right technique:
This is a super spicy dish...very deceiving too because it’s a cold salad and looks so refreshing, it makes you think that it’s purpose is to cool down your palate from all of the other spicy dishes your eating. Not so...this is one of the spiciest of them all! Of course, you can dial back on the chilis to make it less spicy, but then it wouldn’t be authentic ;) The recipe is adapted from the one we received at Siam Rice Thai Cookery School in Chiang Mai, Thailand