I think awhile back when I wrote about Salmon with Orange-Avocado Salsa, I mentioned that I did not participate on many team sports in my youth.  Not a particularly gifted athlete, I chose dance, piano and the theater to keep me busy.

Later in life as I migrated from full time banking to full time motherhood; however, I realized that because the days can be long and isolating, I needed to find some outlets to make friends and be active.  That led to volunteering around town and it also led me to the local tennis club for a weekly drill-and-match session.  I had also been introduced to the game of golf during my time as a banker and was able to continue playing that during the warm summer months.  “Lifetime sports”, as my college friend Anne D., who was a stand out soccer player used to call tennis and golf when she contemplated life after collegiate sports.

Somehow, after spending nearly half of my life on my “lifetime” sports, I am still pretty mediocre at both games.  Sigh.  And yet this realization doesn’t necessarily spur me to action.  Maybe I am just meant for athletic mediocrity?  Maybe where I am, at my age, is “good enough”.  I have wonderful friends with whom I can play, and that is the best part of participating in these games in the first place.

Yes, I have it all figured out….

So, imagine my surprise when just a few years ago, I was introduced to yet another new “lifetime” sport, namely “paddle” tennis. Game changer – no fair.  I didn’t think there were more learning curves ahead, but I was up to the challenge.  Paddle tennis is so.much.fun. But, guess what?  Turns out I am mediocre at that too!

Now, my husband on the other hand…not so mediocre.  My husband loves sports and I sometimes think he was born with a stick in his hand and running shoes on his feet.  There isn’t a challenge he isn’t up to, and he loves to be outdoors.  He has played paddle on and off since college, but really got into it a few years ago when he joined a mens’ team.  They have a blast together, matches on Monday nights, lots of man-food (sometimes prepared with the assistance of their spouses), and beverages in the warming hut.  I am so happy for him that he has found a connection in our town that he absolutely loves, aches and pains and all…

But here’s the thing.  These paddle “tournaments” come up.  You know, the kind that require a mixed team of one woman and one man?  I am sure you can guess where this is going. Mediocre me is definitely not offering to play in these tournaments with very capable husband.  No, no, no.

Thankfully, and because I think attending the post-tournament dinner party with him is half the fun, there are others who offer to take my place be his partner.  The party generally requires a contribution of food so I get to play my part in the whole thing.  You could say, I am playing to my strengths, right?

Last December, after one of these tournaments we were asked to bring a salad to the pot luck dinner.  I decided to make an enormous batch of this Shaved Tuscan Kale and Brussels Sprout Salad that my friend Tenney introduced me to last summer at a ladies dinner party!  It is so delicious and I have made it a bunch of times since I first tried it.  It was gobbled up at the party and a couple of people asked me for the recipe.  The original recipe came from here and I reached out to Alex to ask her if I could share it on my blog.  I have adapted her version just slightly.

Tuscan Kale, Brussels Sprouts, Baby Arugula (pictured is regular Arugula as baby Arugula was in short supply for a stretch), Fennel, Pecorino Cheese and Pine Nuts are the ingredients for the salad.  The Pecorino absolutely makes this salad special so I would not substitute another cheese…

The pine nuts are toasted before adding to the salad.  Place them directly on a sheet pan and bake in a preheated 350 degree oven for about 5-7 minutes. Check often and give the pan a shake as they burn quickly!

The shot below is of everything prepped so you can see how thin I shave (slice) the ingredients.  At the party, someone asked me if they could use the pre-shredded brussels sprouts you can find at places like Trader Joe’s so I have included cup measurements for both the kale and the brussels sprouts in case you are inclined to purchase them pre-shredded.  My only thought on pre-shredded anything is to make sure you really inspect it for freshness, and to remember that the more your food is handled, the more the possibility for contamination and/or a compromise to its flavor and freshness…

The salad dressing starts by mincing garlic with kosher salt and hot red pepper flakes on a cutting board until they form a paste. You can do this in a mortar & pestle if you have one. These ingredients are combined with lemon juice, extra virgin olive oil and some finely grated Pecorino cheese to finish…

Salad ingredients are mixed together…

The dressing is added…

And the salad is tossed.  It is important to really toss this salad well, even using your hands is optimal so that all the strands of kale and brussels sprouts are coated.  I find it’s best to let the salad sit for about 30 minutes or longer to let the marriage between all the vegetables and the dressing come together.  Don’t worry, it won’t wilt…

One of the best things about this salad is that it keeps for at least a day in the fridge.  Just allow it to sit at room temperature for a bit so you can really taste all the flavors…

Game…

Set…

Match…

Let me know what you think in the comments!