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Name: Kale and Brussel Sprout Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 8
Cuisine: not set
Ingredients: 1/4 cup Fresh lemon juice; 2 tablespoons Dijon mustard; 1 tablespoon shallot minced; 1 small garlic clove finely grated; 1/3 teaspoon Kosher Salt; Black pepper freshly ground; 2 large bunches tuscan kale Stems discarded, leaves thinly sliced; 12 ounces brussels spouts trimmed and grated or shredded with a knife; 1/2 cup Extra virgin olive oil; 1/2 cup almonds with skins, toasted and coarsely chopped; 1 cup pecorino cheese finely grated

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INGREDIENTS

1/4 cup Fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon shallot ; minced
1 small garlic clove ; finely grated
1/3 teaspoon Kosher Salt
Black pepper ; freshly ground
2 large bunches tuscan kale ; Stems discarded, leaves thinly sliced
12 ounces brussels spouts ; trimmed and grated or shredded with a knife
1/2 cup Extra virgin olive oil
1/2 cup almonds ; with skins, toasted and coarsely chopped
1 cup pecorino cheese ; finely grated

Servings

INSTRUCTIONS

Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon of 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 olive oil into a cup. Spoon 1 tablespoon of the oil from the 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 the cup into lemon juice mixture. Season dressing to taste with salt and pepper.

Do Aheads: Dressing, kale mixture and toasted almonds can be prepared 8 hours ahead. Cover the dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.

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

NOTES

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Kale and Brussel Sprout Salad

1/4 cup Fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon shallot minced
1 small garlic clove finely grated
1/3 teaspoon Kosher Salt
 Black pepper freshly ground
2 large bunches tuscan kale Stems discarded, leaves thinly sliced
12 ounces brussels spouts trimmed and grated or shredded with a knife
1/2 cup Extra virgin olive oil
1/2 cup almonds with skins, toasted and coarsely chopped
1 cup pecorino cheese finely grated

Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon of 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 olive oil into a cup.  Spoon 1 tablespoon of the oil from the 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 the cup into lemon juice mixture.  Season dressing to taste with salt and pepper.

Do Aheads:  Dressing, kale mixture and toasted almonds can be prepared 8 hours ahead.  Cover the dressing and kale mixture separately and chill.  Cover almonds and let stand at room temperature.

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

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Nutrition

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Serving Size: 1 Serving (101g)
Recipe Makes: 8 Servings

Calories: 169
Calories from Fat: 151 (89%)

Amt Per Serving		% DV

	Total Fat 16.8g	22 %
	Saturated Fat 2.1g	11 %
	Monounsaturated Fat 11.9g
	Polyunsanturated Fat 2.2g
Cholesterol 0mg		0 %
Sodium 136.9mg		5 %
Potassium 111.7mg		3 %
Total Carbohydrate 4.1g		1 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 2.7g
Protein 1.9g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 169

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