Yuzu Holiday Salad
Posted by Corey Loftus on
1. Make the salad dressing by whisking together the garlic, olive oil, and Bachan's Yuzu Japanese Barbecue Sauce.
2. In a large bowl, mix together the kale and brussels sprouts with the dressing and gently toss in the dressing evenly.
3. Mix in the pomegranate and pecans and top with freshly grated parmesan.
1 clove garlic, crushed
¼ cup extra virgin olive oil
¼ cup Bachan's Yuzu Japanese Barbecue Sauce
1 bunch dinosaur kale, de-ribbed and sliced, about 4 cups thinly sliced
1 lb brussels sprouts, trimmed and thinly sliced, about 4 cups
½ cup fresh pomegranate seeds
½ cup toasted pecans
finely grated parmesan, to finish
Prep Time: 20 Minutes
Cook Time: 0 Minutes