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    Kale and Brussel Sprout Salad

    Ingredients

    • 1/4 cup fresh lemon juice
    • 2 tablespoons Dijon mustard
    • 1 tablespoon minced shallot
    • 1 small garlic clove, finely grated
    • 1/4 teaspoon kosher salt plus more for seasoning
    • Freshly ground black pepper
    • 2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced
    • 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
    • 1/2 cup extra-virgin olive oil, divided
    • 1/3 cup almonds with skins, coarsely chopped
    • 1 cup finely grated Pecorino

    Info

    • Prep: -
    • Cook: -
    • Serves: 8
    • Source
    stars  from 1 votes

    Directions

    1. Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
    2. Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
    3. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
    4. DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.
    5. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
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    recipes/salads/kale_and_brussel_sprout_salad.txt · Last modified: 2024/01/07 13:33 (external edit)