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Ingredients
- 1 pinch saffron threads
- 2 tablespoon warm water (plus more as needed)
- 1 large egg yolk
- 1 clove garlic (peeled and minced)
- 1 teaspoon Dijon mustard
- 3 tablespoon freshly squeezed lemon juice
- ½ teaspoon tumeric
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground white pepper
- 3/4 cup extra-virgin olive oil
- 4 ounce raw Brussels sprouts (washed, dried, trimed and shredded)
- 1 (15 oz) can white beans, (such as gigante, cannellini, or butter) rinsed and drained
- 4 ounce pecorino Romano cheese (cut into ¼-inch dice)
- 1 bunch black kale (about 10 oz) also known as Tuscan kale
View Full Recipe at Sippity Sup-Serious Fun Food
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