Written by: Tenina Holder | Serves 6
- 3 cloves garlic, minced
- 3 bottled anchovies
- 2 tsp mustard
- 80g fresh lemon juice
- 80g mayonnaise
- 80g EVOO
- 1 large ripe avocado
- 600g Brussels sprouts, trimmed
- ½ bunch kale, stripped from the stalks
- Shaved parmesan to taste
- 1 baguette, cut into croutons
- 275ml bottle EVOO
- 50g parmesan, grated finely
- 50g coarse polenta
- Generous pinch pink salt flakes
- 1 tbsp garlic powder
- 1 tsp paprika
Make the dressing by placing all ingredients into a food processor and blending until well combined. The dressing has a tendency to split if not blended long enough, so don’t be afraid to keep blending if needed. Set aside until ready to dress the salad.
To make the salad, use either a mandoline or a sharp knife and shred both the Brussels sprouts and the kale. Toss with plenty of the dressing, reserving some for when you are ready to serve. Dress with the shaved parmesan and the croutons and any left over dressing to taste.
To make the croutons, preheat the oven to 180°C and line a baking tray with parchment. Place all ingredients in a very large bowl and stir to combine. Spread across the prepared tray.
Bake in the oven for 20-25 minutes, stirring occasionally as needed. When golden and fragrant, either use immediately or store in an airtight container in the fridge until use.