Berkeley Brussels Salad

Ingredients

Salad:

• 3 cups Brussels sprouts, thinly sliced
• 1 cup lacinato kale, thinly sliced
• 1/2 cup cooked quinoa or farro
• 1/4 cup dried currants or blueberries
• 1/4 cup pepitas, toasted
• 1/8 cup manchego cheese, grated
• 1 avocado, cut into chunks
• 1 Tbsp sesame seeds

Avocado Vinaigrette:

• 1 avocado
• 1 cup parsley
• 1 tsp garlic, diced
• 3 Tbsp chives, fine chopped
• 1 Tbsp tarragon, fine chopped
• 3 Tbsp lemon juice
• 1 Tbsp sherry vinegar
• 2 cups extra virgin olive oil

Garlic Croutons (Optional):

• 1 Baguette, cut into 3/4 cubes
• 2 Tbsp garlic
• 1 Tbsp parsley, minced
• 1/4 tsp chili flakes
• 1/2 Tbsp salt
• Pinch pepper
• 1/2 cup extra virgin olive oil

Instructions

1. 1
2. 2
   Add all ingredients, minus the olive oil, to blender or kitchen mixer.
3. 3
   Blend until smooth, slowly drizzle in olive oil to emulsify. Taste. Adjust seasoning if desired
4. 4
   Instructions for garlic croutons:
5. 5
   Preheat oven to 350 degrees.
6. 6
   Mix all ingredients in a bowl, except for the bread.
7. 7
   Add bread and mix to coat bread evenly.
8. 8
   Bake 15-20 minutes on an oiled sheet pan until crunchy. Let cool.
9. 9
   Assembling spicy brussels sprouts slaw:
10. 10
    Add all ingredients to a bowl, except for the pepitas and sesame seeds.
11. 11
    Add 3/4 cup dressing, more if desired. Mix.
12. 12
    Plate and garnish with pepitas, sesame seeds, and croutons (optional).