Kale and Brussels Sprout Salad
A fresh and nutritious salad combining thinly sliced Tuscan kale and shredded brussels sprouts, tossed in a zesty lemon-Dijon dressing and topped with toasted almonds and Pecorino cheese.
Ingredients
- •¼ cup fresh lemon juice
- •2 tablespoons Dijon mustard
- •1 tablespoon minced shallot
- •1 clove garlic
- •¼ teaspoon kosher salt
- •1 pinch black pepper
- •2 bunches Tuscan kale
- •12 ounces brussels sprouts
- •½ cup extra-virgin olive oil
- •⅓ cup almonds
- •1 cup Pecorino
Cooking Instructions
- 1.
Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon 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.
5 min
- 2.
Measure 1/2 cup oil into a cup. Spoon 1 tablespoon 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.
5 min
- 3.
Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. 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 min
- 4.
Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
5 min
