Kale and Brussels Sprouts Salad
December 7, 2011
This was a very light and fresh salad. Not only delicious, but also full of so much nutrition. I was a little unsure because the kale and brussels sprouts are not cooked. However once dressed with the olive oil lemon juice mixture, pecorino cheese, and toasted alomonds it was perfect!
There are a few different types of Kale, Dinosaur Kale, Red Russian Kale, and Curly Kale. Kale is high in vitamin C, vitamin A, and manganese, click here to learn more about the benefits. Brussels sprouts are also high in vitamins A, C, and fiber. So go ahead now and eat your vegies! Please enjoy!
My source for this recipe was bon appetit.
- ¼ cup lemon juice
- 2 tbsp. Dijon mustard
- 1 tbsp. minced shallot
- 1 small garlic clove, crushed
- Salt to taste
- Freshly ground pepper
- 1 large bunch of Tuscan kale, ribs removed, thinly sliced
- 12 oz. brussels sprouts, trimmed and thinly sliced
- 1/2 cup olive oil
- 1/3 cup almonds, skin on coarsely chopped
- 1 cup shredded pecorino cheese
Combine lemon juice, mustard, shallot, garlic, salt and pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix kale and Brussels sprouts in a large bowl. Spoon 1 tbsp. oil (from ½ cup), into a small skillet; heat to medium, add almonds stirring frequently until golden brown. Transfer to a paper towl and sprinkle lightly with salt. Slowly whisk remaining olive oil into lemon juice mixture. Season dressing to taste with salt and pepper. Add dressing and cheese to kale mixture. Garnish with almonds.
Related posts:
- Brussels Sprouts and Sausage Soup
- Sauteed Brussells Sprouts with Smoked Ham and Toasted Walnuts
- Mustardy Kale With Bacon
