Kale and Brussels Salad
| Portion/Serving: | 1 |
|
Notes
|
|
Ingredients
| 1 | oz. | Kale |
| 8 | ea. | Brussels Sprouts, halved & fried |
| 4 | oz. | Barley |
| 12 | ea. | Red Grapes, halved |
| 1 | ea. | Pancetta |
| 1 | tbsp. | Parmesan Emulsion |
| 1½ | oz. | Rooftop Honey Vinaigrette |
Preparation
- In a medium bowl toss kale, almonds, grapes, brussels, barley, and dressing until well coated; set aside
- On green plate place parm emulsion at 8 o’clock and with a spoon swoosh up to 2 o’clock on plate
- Place salad on plate and finish with pancetta (break into 3 pieces)
- Serve
Related Recipes
Fall Market Salad
Kale and Brussels Salad
Beet Salad
Asian Tuna Salad
