Salad ingredients: (serves 2)
- 1 slice of Ezekiel Bread cut into cubes
- 1 tsp. Olive Oil
- 1 pinch sea or Himalayan salt
- Black pepper to taste
- 2 small red potatoes cut into desired size
- ground chili powder to taste
- 1 bunch of kale, torn into large pieces
- A hand full of brussel sprouts - sliced in half with stems cut
- Lemon juice
Lemon Dijon Salad Dressing: (serves 2 - 2 Tbsp. each)
- 1 cage free egg yolk
- 2 Tbsp Dijon mustard
- Sea or Himalayan salt to taste
- Ground black pepper to taste
- 1/4 cup EVOO
- 2 Tbsp lemon juice
Mix together.
Directions:
- Preheat oven to 450.
- Line baking sheet with aluminum foil.
- Toss cubed bread, oil, salt, and pepper, and place on baking sheet. Bake for 10 minutes or until croutons are toasted and crunchy.
- Sprinkle red potatoes with chili powder.
- Heat large nonstick skillet (you may want to use some olive oil) over medium heat, add seasoned potatoes and brussel sprouts face down, and cover. Once potatoes and brussel sprouts are soft, remove from heat and set aside
- Add kale to skillet; cook over high heat for 4 minutes (or until crispy and lightly charred) turning once. Squirt lemon juice on top.
- Evenly divide kale into serving bowl; top with potatoes, brussel sprouts, and croutons.
- Drizzle Lemon Dijon Salad Dressing on top
ENJOY!
