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Brussel Sprout Salad Recipe

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This recipe for Brussel Sprout Salad is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Salad:
1 cup walnuts, chopped (or almonds)
1 pound brussels sprouts, trimmed, halved and thinly sliced
1 pound Tuscan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced (can substitute cabbage)
1 cup coarsely grated Parmigiano Reggiano

For the Dressing:
1/4 cup fresh lemon juice, from about 2 lemons
1/2 cup extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons finely chopped shallots, from one large shallot
2-3 tablespoons finely chopped leeks
1 small clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions:
Directions:
Preheat the oven to 350°F. Line a baking sheet with aluminum foil for easy clean-up. Bake the walnuts (or almonds) for 5-8 minutes, until toasted and fragrant.
Combine the brussels sprouts and kale in a large bowl. Make the dressing by combining all of the ingredients in a small bowl. Pour over the vegetables. Add most of the walnuts and cheese, reserving some to garnish the platter, and toss well. Transfer to a serving dish and scatter the remaining walnuts and cheese over top. Serve at room temperature.

 

 

 

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