Name: Brassicas Bowl
Yield: 4 Servings
Ingredients: 4 large eggs; 1 bunch broccolini, trimmed; 5 tablespoons olive oil, divided; Kosher salt; 1 small shallot, finely chopped; 2 tablespoons apple cider vinegar; 1 tablespoon whole grain mustard; ½ bunch curly kale, ribs and stems removed, leaves torn into 2-inch pieces (about 8 cups); 8 ounces brussels sprouts, trimmed, thinly sliced lengthwise; Freshly ground black pepper; ½ cup unsalted, roasted sunflower seeds, divided; ½ cup hummus; 1 avocado, quartered lengthwise; 2 tablespoons finely chopped chives; 1 tablespoon toasted sesame seeds; Crushed red pepper flakes (for serving)

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Laura Murray

Don’t skimp on the seeds—lots of crunchy bits throughout keep this salad from Two Hands, NYC texturally interesting.

Recipe notes