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Kale and Brussels Sprout Salad - Bon Appetit Recipe

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This recipe for Kale and Brussels Sprout Salad - Bon Appetit, by , is from JOHNSON Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JANET JOHNSON

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup fresh lemon juice
2 Tablespoons Dijon mustard
1 Tablespoon minced shallot
1 small garlic clove, finely grated
1/4 teaspoon kosher salt plus more for seasoning
Freshly ground black pepper
1/2 cup extra-virgin olive oil, DIVIDED - 1 T. for sauteing almonds

2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced
12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
1/3 cup almonds with skins, coarsely chopped
1 cup finely grated Pecorino or Parmesan

Directions:
Directions:
Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. 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 very large bowl.

Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. 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.

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

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
This was a big hit at Thanksgiving dinner 2018 (Thanks, Beth and Patrick). Even Dad liked it and asked for additional dressing to be made and commented on the good salad multiple times.

Beth used the Tupperware shaker cup for the dressing - super easy!

This requires a VERY LARGE bowl - we used our largest stainless bowl (but can be compressed significantly for storage).

Left undressed, salad kept well overnight and was eaten on day two.

 

 

 

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