BRASSICAS BOWL INSPIRED BY TWO HANDS IN NEW YORK
RECIPES
BRASSICAS BOWL INSPIRED BY TWO HANDS IN NEW YORK
I love watching cooking how-to’s on YouTube and ‘what I eat in a day videos’ (Yolanda Hadid’s is my personal favourite) but I stumbled upon a Karlie Kloss video a while back of her cooking her favourite dish with the head chef at Two Hands restaurant in New York City and I finally decided to try making it.
It was SO good. I made it based on what I could see in the video and made a couple adjustments here and there based on my personal tastes and what I could find at the grocery store. I was so happy to hear Nick loved it too. I make the two of us lunch everyday as we are both working from home and this one was one of our favourites.
If you want to check out the video, click here and to try the recipe for yourself check out the recipe below.
INGREDIENTS
BRASSICAS BOWL INSPIRED BY TWO HANDS IN NEW YORK
Serves two
2 eggs
1 bunch broccolini
2 tbsp extra virgin olive oil
Himalayan pink salt
1 small shallot, finely chopped
2 tbsp apple cider vinegar
1 tbsp whole grain mustard
4 large leafs of black kale
3 large brussel sprouts, finely chopped
freshly ground black pepper
sprinkle of sunflower seeds
4 tbsp hummus
1/2 avocado, quartered lengthwise
2 tbsp finely chopped chives
sprinkle of poppy seeds
sprinkle of red pepper flakes
1 lemon, juiced
chill powder, sprinkle
DIRECTIONS
step one
Bring a pot of water to a boil. Pierce two eggs with an egg piercer and boil them for 7 minutes. Once cooked, drain the water and fill the pot with cold water, add some ice cubes and allow to sit until properly cooled.
step two
Preheat the oven to 500°F. Toss broccolini with a drizzle of olive oil, place on a baking sheet (I like to line it with a silicon baking sheet) and bake for 10 minutes. Let them cool.
step three
Whisk shallots, apple cider vinegar, grainy mustard and 1 tbsp of extra virgin olive oil. (you should only need to use about 1-2 tbsp of this for 2 servings, you can save the rest for later)
step four
In a large bowl mix finely chopped black kale and finely chopped Brussel sprouts. Add 2 tbsp of dressing and wash your hands before massaging the dressing into the salad mixture with your hands. This helps to break down the crunchiness of the harder textured greens. Add chopped broccolini and toss.
step five
Take a large spoonful of hummus and spread it along the edge of the plate for both plates (watch the video link I posted at the beginning of this blog to see how to do this). Place half the lettuce mix in the centre of the plate on top of the hummus on each plate. Add 1/4 of the avocado on the very top of the salad mixture. De-shell your soft boiled eggs, cut them in half and add them to the edge of the plate. Sprinkle sunflower seeds, poppy seeds, red pepper flakes and chives on top along with a little pepper if you wish. Throw some chili powder on the hummus (again, see how to do this in the video I mention and link above.) Squeeze the juice of half a lemon on each of your plates and serve.
LATEST RECIPES
