Baby Kale and Brussels Sprout Salad with Chickpea Fritters and Fried Egg

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Man, it was cold yesterday.

The ridiculously cold weather made me want to stay in bed all day, maybe binge-watch something on Netflix, but that didn’t happen. Instead, I banged out a long run on the treadmill (can we pause for appreciation of that alone?), went bowling for the first time in a million years, and whipped up a quick fridge-clearing dinner before heading out to listen to some excellent Jazz.

I had been meaning to try these fritters for some time. They were easy, warming and relatively healthy. 

 Baby Kale and Brussels Sprout Salad with Chickpea Fritters and Fried Egg 

 Serves 2, with leftover fritters 

 SALAD:
Citrus-Honey Dressing from myrecipes.com 

INGREDIENTS 

1/8 cup fresh lemon juice 

1 tablespoons fresh orange juice 

1 tablespoons extra-virgin olive oil 

1/2 tablespoon honey
Salt and pepper 

 2 cups baby kale 

2 cups shredded Brussels sprouts 

DIRECTIONS 

1. Preheat the oven to 375. 

 2. Toss shredded Brussels sprouts with olive oil, salt and pepper. Bake for 10-15 minutes, or until starting to brown. 

 3. Combine first ingredients (lemon through honey) in a small bowl, stirring with a whisk. Add salt and pepper to taste. 

 4. Toss baby kale with dressing. Allow to stand until Brussels sprouts are finished cooking, (Kale, even baby kale, can stand up to being dressed ahead of time. I think it actually helps. Unlike other more delicate lettuces, which would get soggy if dressed ahead of time.) 

FRITTERS:
Mustard-Chickpea Fritters, slightly adapted from Honest Cooking 

 INGREDIENTS

 1 15 oz can chickpeas, rinsed and drained 

½ medium yellow onion, minced 

3 garlic cloves, minced 

2 tablespoons Dijon mustard 

½ teaspoon Kosher salt 

¼ teaspoon freshly ground black pepper 

1 egg 

2-3 tablespoons all purpose flour 

canola oil, olive oil, or your cooking oil of choice 

⅓ cup mayonnaise 

2 tablespoons Harissa 

 DIRECTIONS 

 1. Heat a small amount of oil in a cast iron skillet. Add onions. Sauté until beginning to soften. Add garlic and continue to cook until fragrant, being careful not to burn the garlic. Transfer to a large mixing bowl. 

 2. Add chickpeas to the bowl, mash with the back of a wooden spoon or a potato masher until they are completely broken down. Add mustard, egg, salt, and pepper. Mix until fully combined. Add flour, one tablespoon at a time, until there is no visible liquid but it is still relatively wet. (I used all three.) 

3. Heat oil in a cast iron skillet. Using your hands, form 6-8 fritters and drop them into the hot oil. Cook on each side for 3-6 minutes, until nicely browned, then flip and repeat on remaining side. 

4. Meanwhile, stir together mayonnaise and Harissa. 

 ASSEMBLY: 

1. Mound 1 cup of dressed kale on each plate. Top with roasted Brussels sprouts. 

 2. Place 2-3 fritters on top of the salad. Drizzle with Harissa mayonnaise mixture. 

 3. Top with a fried egg. 

 4. Serve remaining Harissa mayonnaise on the side.

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