Kale & Brussel Sprout Salad-Epicurious
 
 
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
  • •2 large bunches of kale (about 1½ pounds total), center stem discarded, leaves thinly sliced ( I actually dice the leaves into small bits)
  • •12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
  • •1/2 cup extra-virgin olive oil, divided
  • •1/3 cup almonds with skins, coarsely chopped
  • •1 cup finely grated Pecorino
Instructions
  1. Preparation
  2. Whisk lemon juice, Dijon mustard, shallot, garlic, ¼ teaspoon salt, and a pinch of pepper in a small bowl. Set aside to let flavors to blend. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
  3. Heat 1 Tbsp oil in small skillet. 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.
  4. Whisk ½ cup 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.
  5. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
Recipe by Baked in the South at https://bakedinthesouth.com/2014/02/kale-brussel-sprout-salad/