Kale and Brussel Sprout Salad Recipe
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 This recipe for Kale and Brussel Sprout Salad is from Family, 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!
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Ingredients: |
Ingredients: INGREDIENTS
¼ cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely grated
¼ teaspoon kosher salt, plus more
Freshly ground black pepper
2 large bunches of Tuscan kale (about 1½ lb. total), center stem discarded, leaves thinly sliced
12 ounces brussel sprouts, trimmed, finely grated or shredded with a knife
½ cup extra-virgin olive oil, divided
⅓ cup almonds with skins, coarsely chopped
1 cup finely grated Pecorino
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Directions: |
Directions:RECIPE PREPARATION
Combine lemon juice, Dijon mustard, shallot, garlic, ½ 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 brussel sprouts in a large bowl.
Measure ½ 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.
Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds. |
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