Wednesday, December 2, 2015

Kale and Brussel Sprout Salad

So good.

1/4 C. fresh lemon juice
2 TBSP Dijon mustard
1 TBSP shallot, minced
1 small garlic clove, grated
1/4 tsp. salt
freshly ground black pepper
2 bunches Tuscan kale (aka Lacinato/Dinosaur)
12 ounces Brussel sprouts, trimmed, finely grated/shredded
1/2 C. extra virgin olive oil
1/3 C. almonds, coarsley chopped

  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.
  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.
  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.
  4. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

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