Here come the talks of detox… *eyeroll*. I’ve given up on making new years resolutions. But for all of you brave souls that will start the year eating healthier and working out, here is a great, and well balanced, winter salad recipe. Make extra and take some for lunch. The rice I used is called Black Venus Rice and is extremely nutty. It’s delicious. If you can get your hands on some, please don’t pass up that opportunity. Any wild rice or dark barley will do. And if you really can’t find any of those, red quinoa is good too… I guess. Get a good quality blue cheese too please. (I rhymed). I sprinkle a bit of za’atar on top for added flavor, it’s totally optional. That shallot vinaigrette though… ugh. I would have a cup full of it with some baguette every day for lunch while in culinary school.
Have an excellent new year everyone!
For the brussels, pre-heat the oven to 425˚F. Toss the brussels with the oil, and a generous pinch of salt and fresh pepper. Place on a sheet pan and roast for 16-18 minutes until nicely browned and cooked through.
For the soft boiled eggs, boil a small pot of water. Once the water is at a rolling boil, carefully lower the eggs down into the water. Boil the eggs for exactly 6 minutes. Transfer the eggs immediately to an ice bath (bowl with ice water). Once the eggs are cool enough to handle, peel them gently.
For the shallot vinaigrette, combine all ingredients except for the olive oil in a small bowl. While whisking, slowly drizzle in the olive oil to emulsify the dressing. You can also put all the ingredients in a mason jar and shake them vigorously.
To assemble, toss the chopped kale with a few tablespoons of dressing. Place the dressed kale into 2 bowls. Then arrange the rice, brussels, sliced blue cheese, chicken slices, and egg around the bowls. Cut the egg in half. Dress the salad with a little more of the vinaigrette. Enjoy!