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Kale and Brussels Sprouts Salad w/ Bacon and Pecorino Recipe

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This recipe for Kale and Brussels Sprouts Salad w/ Bacon and Pecorino, by , is from Our Family Favorites Cookbook Project, 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!

Contributor:  
Contributor:  
Sarah Nycum

Category:
Category:

Ingredients:  
Ingredients:  
For dressing:

2 Tbs fresh lemon juice

1 Tbs dijon mustard

1 tsp shallot, finely minced

1 small clove garlic, finely minced

1/8 tsp kosher salt

Pinch black pepper

1/4 c extra virgin olive oil

For salad:

2-3 c thinly sliced kale (approx 1/2 a bunch)

1 lb brussels sprouts, finely shredded using a mandolin or sharp knife

3-4 slices bacon, baked and chopped

1/4 c roasted almonds, chopped*

1/2 c Pecorino cheese, finely grated

Directions:
Directions:
Combine all dressing ingredients in a small bowl and mix. (Alternatively, I sometimes throw everything in a mini food processor and let it do the chopping.) Add in olive oil, whisking (or processing) until combined.

Mix sliced kale and shaved brussels sprouts in a large bowl. Throw in bacon, almonds, and cheese. Pour dressing over the top and toss salad until all ingredients are distributed throughout.

I also sometime add homemade sourdough croutons.

Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
Super fast

 

 

 

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