Name: Brussels Sprout and Kale Salad with Green Goddess Dressing
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 2 cups rustic bread, torn into 1/4-inch pieces; 1/3 cup olive oil; Kosher salt and freshly ground black pepper; 1 ripe avocado, pit removed and flesh scooped out; 2 cloves garlic, sliced; 1 cup buttermilk; 1/2 cup sour cream; 1/4 cup white wine vinegar; 1/2 cup finely chopped fresh dill; 1/2 cup finely sliced scallion; 3 cups shaved Tuscan kale; 3 cups shaved Brussels sprouts; 1 cup finely grated Parmesan

Directions

Set up your grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
To a food processor, add the torn bread and pulse until you have some very fine and some larger breadcrumbs. Transfer to a cast-iron pan. Drizzle with the olive oil and season with salt and pepper. Toss to coat. Place on the indirect-heat side of the grill, close the lid and bake until golden brown and crispy, 10 to 12 minutes.
To a blender, add the avocado, garlic, buttermilk, sour cream and vinegar. Season with salt and pepper, then blend until smooth. Pour into a mixing bowl and mix in the dill and scallions. To a large mixing bowl, add the kale. Massage the kale until it darkens and softens. Add the Brussels sprouts and toss to combine. Dress with as much dressing as you’d like. Top with the croutons and cheese. Serve! Any remaining dressing will keep in the refrigerator for up to 5 days.

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Brussels Sprout and Kale Salad with Green Goddess Dressing

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