Today I accept defeat. I accept that against all my searches far and wide, kale is not available in France. I’ve spent months now tracking down health food stores, stopping at every farmer’s market, even seeking out italian grocers in the hopes to find that beautiful leafy green. But nothing. Nada. I would leave empty handed once again. I got so desperate that when I came across some kale growing in a public flower garden in Switzerland a few weeks ago – I almost chopped off a few leaves!
Last week, however, I realized that I am not alone. I stumbled upon The Kale Project one day during one of my kale-france related google searches and found someone who is so passionate about kale, that she has single handedly started a movement to bring kale to France. By introducing local farmers and Parisian restaurants to the vegetable, we will all be enjoying kale again one day soon thanks to her! I was so inspired by what she was doing that I wanted to share with all of you her story, and who knows, maybe someone out there reading this will be able to help her along her journey. I can taste the kale chips now – thank you Kristen!
Choux Frisee (or savoy cabbage) has made is it into my kitchen more times in the last month than it has in my entire life – trying to replace my kale void with its dark green outer leaves I guess. And it has made me realize how little I ate cabbage back home. There was always something greener with a little more curb appeal that made it into basket instead. But living here I’ve concluded cabbage ain’t that bad – who knew? So if kale is available where you are, you can go ahead and use it instead of cabbage, or maybe you don’t – maybe its time to give to give the choux a try, or maybe I’m just jealous that you have the choice. Enough with all the maybes, enjoy the salad – its a goodie!
Brussels Sprout Cabbage Salad with Creamy Avocado Dressing
Recipe Adapted from Good Things Grow
- 2 cups packed of brussels sprout leaves
- 3 large dark green choux frisee leaves (or kale or both)
- Seeds from half a pomegranate
- 1/3 cup of toasted unsalted pistachios
- 1 ripe avocado
- Juice of half a small lime
- Pinch of sea salt
- 2 tablespoons Olive Oil
- Remove the cabbage leaves from the center stalks and give them a rough chop
- Wash and dry the cabbage and brussels sprouts and place in a bowl
- Sprinkle with salt and massage the salt in into the leaves with your fingers until they absorb the salt and turn a slightly deeper shade of green
- Scoop out half the avocado and mash it together with the lime and olive oil – mix in with the greens so that they are well coated. Cube the other half of the avocado and place in salad. Give the pistachios a rough chop and add them to the bowl as well
- Remove the seeds from the pomegranate, everyone has a different favorite way to do this – but I find chopping the fruit in half and then working under water to be the best way with the least amount of clean up. Top the salad off with the seeds and give everything a good toss.