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Kale and Brussel Sprout Salad Recipe

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This recipe for Kale and Brussel Sprout Salad, by , 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!

Contributor:  
Contributor:  
Abby Musegades

Category:
Category:

Ingredients:  
Ingredients:  
INGREDIENTS
cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely grated
teaspoon kosher salt, plus more
Freshly ground black pepper
2 large bunches of Tuscan kale (about 1 lb. total), center stem discarded, leaves thinly sliced
12 ounces brussel sprouts, trimmed, finely grated or shredded with a knife
cup extra-virgin olive oil, divided
⅓ cup almonds with skins, coarsely chopped
1 cup finely grated Pecorino

Directions:
Directions:
RECIPE PREPARATION

Combine lemon juice, Dijon mustard, shallot, garlic, 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 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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