Thanksgiving Plates | Kim Sunée
Thinly sliced Brussels sprouts and kale salad, roasted squash, hazelnuts, and mint—convert your Brussels sprout haters on this flavorful Thanksgiving side dish from Kim Sunée's cookbook.
Ingredients
- 1 to 1 1/2 pounds Brussels sprouts, cored, halved and very thinly sliced
- 8 ounces (1 large bunch) kale, thinly sliced
- Salt
- 2 to 3 tablespoons fresh torn herbs, such as parsley, dill, chives, etc.
- 1 firm but ripe pear (or apple or persimmon), cored and thinly sliced
- Shallot vinaigrette (see recipe below)
- 1/3 to 1/2 cup toasted walnut halves or toasted pine nuts
- Arils from 1/2 pomegranate
- Garnishes: Shavings of Parmigiano-Reggiano or ricotta salata
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