Brassica Salad with Shaved Green Beans and Parmesan Cheese

recipes
Written By Amanda McLemore · Editor-In-Chief
 
IMG_6081.JPG

INGREDIENTS

 

VINAIGRETTE

2 anchovies

1 clove garlic

1/4 tsp pepper

1 lemon, zested and juiced

3 tbs olive oil

1 tsp chili flakes

1 tsp oregano

SALAD

1 bunch kale, shaved thinly

1/4 cabbage, sliced thinly

1 pint green beans, blanched and sliced into 1/4 inch slices

1 small onion, sliced thinly

8 green olives, pitted and sliced

1/4 cup shaved parmesan

 

DIRECTIONS

preheat oven to 400°F.

I. to make the vinaigrette, smash the garlic and anchovies until they make a smooth paste. whisk all ingredients into a bowl and season to taste with salt and pepper

II. place all vegetables, olives, and cheese into a bowl and toss to combine. add in dressing to coat lightly and massage into the salad. adjust seasonings as needed and serve.

SHARE THIS RECIPE - print | twitter | pintrest | facebook | email

 
 
Amanda McLemore · Editor-In-Chief

Amanda McLemore has been editor-in-chief at Baguette and Butter since 2010.

Born and raised in Detroit, MI, Amanda was always drawn to food. She observed how it had the power to bring people together, help us grieve the loss of a loved one, and nourish and repair us from within. The more she learned about food and cooking it the more curious she became on how it was grown and where her food was coming from.

In 2016, Amanda McLemore gave up the grocery store for an entire year to see if it was possible to better connect with the local food grown within and around her city. In this year she learned much about growing her own food, sourcing local and packaged free ingredients and how to preserve the seasons; all for her health and the health of the planet.

@baguette_and_butter

Previous

Summer Squash Pizza with Prosciutto, Chili and Lemon
Next

Charred Broccoli Stem Salad with Peanut Sauce and Pickled Chilies