Ingredients
- 400 g leafy vegetables without stems (kale)
- 350 g raw Brussels sprouts
- 1 small bouquet of aromatic herbs
- 150 g blue or hard cheese
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the sauce
- 50 g sunflower seeds
- 50 g of nuts (blanched almonds)
- 1 peeled garlic clove
- 1 tablespoon(s) dijon mustard
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juice of 1/2 lemon
Preparation
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Prepare the sauce. Soak seeds and nuts in cold water for about 15 minutes, but you can leave them overnight.
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Drain them and put them in a blender (at high speed) with all the other sauce ingredients, then blend until smooth.
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Add 20 cl of water and blend again to obtain a creamy sauce (the mixing time will depend on the power of your blender).
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Store in the refrigerator until you are ready to dress the salad.
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Cut the leafy vegetables and Brussels sprouts very finely and put them in a salad bowl. Roughly chop the aromatic herbs and add them to the salad bowl, then pour in the sauce and mix well.
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Crumble the cheese when serving.
