• Basic Information
  • Kale and Brussels Sprouts SaladSERVES 4
  • Ingredients:
  • 1/4 cup fresh lemon juice2 tablespoons Dijon mustard1 tablespoon minced shallot1 small garlic clove, finely grated1/4 teaspoon kosher salt plus more for seasoningFreshly ground black pepper2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife1/2 cup extra-virgin olive oil, divided1/3 cup almonds with skins, coarsely chopped1 cup finely grated Pecorino
  • Preparation:
  • To make the dressing, combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon 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 large bowl.  Measure 1/2 cup oil into a cup.  Spoon 1 tablespoon 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.Author: Jessica Cooper

Author: Richard Terrana