Add this beautiful and delicious salad to your holiday table!
Kale and Brussels Sprout Salad
Finely chopped raw veggies, tangy dressing, and salty cheese make a beautiful side dish for any fall meal.
Ingredients
- 1/4 cup fresh lemon juice
- 2 tbsp Dijon mustard
- 1 tbsp minced shallot
- 1 small garlic clove finely grated
- 1/4 tsp salt
- ground pepper to taste
- 2 bunches of Lacinato kale or 1 medium bunch of curly kale remove the leaves from the stems
- 4 cups brussels sprouts trimmed
- 1/2 cup extra-virgin olive oil divided
- 1/3 cup almonds or walnuts coarsely chopped
- 1 cup finely grated Pecorino or parmegiano-regiano cheese
Instructions
- Whisk together lemon juice, Dijon mustard, shallot, garlic, salt, and pepper in a small bowl. Set aside to let the flavors meld while you put together the salad.
- Place the kale leaves into a food processor and shred to desired size. Move to a large salad bowl. Repeat with the Brussels sprouts and add to the bowl.
- Slowly whisk the olive oil into lemon-juice mixture then season to taste with salt and pepper. Drizzle over the kale and brussels sprouts and toss to coat.
- Add the grated cheese and chopped nuts to the salad and toss one more time before serving.
Notes
Since the kale and brussels sprouts have tough leaves (vs thin lettuce that wilts), you can make this salad one day ahead to let the flavors come together and tenderize the leaves.
Source: adapted from epicurious.com
