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Name: Kale & Brussels Sprout Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: not set
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 Tuscan kale (about 1 1/2 pounds total) center stem discarded, leaves thinly sliced; 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

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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 Tuscan kale (about 1 1/2 pounds total) ; center stem discarded, leaves thinly sliced
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

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NOTES

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Kale & Brussels Sprout Salad

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 Tuscan kale (about 1 1/2 pounds total) center stem discarded, leaves thinly sliced
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

Preparation

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. 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.

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

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Nutrition

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Serving Size: 1 recipe (589g)
Recipe Makes: 1

Calories: 1160
Calories from Fat: 992 (86%)

Amt Per Serving		% DV

	Total Fat 110.3g	147 %
	Saturated Fat 15.2g	76 %
	Monounsaturated Fat 79.7g
	Polyunsanturated Fat 12.2g
Cholesterol 0mg		0 %
Sodium 1012.4mg		35 %
Potassium 1544.9mg		41 %
Total Carbohydrate 43.6g		13 %
	Dietary Fiber 14.4g	58 %
	Sugars, other 29.2g
Protein 13.8g		20 %
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: 1160

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REVIEWS

leslie_fields

Made this for Thanksgiving. Prepared it a day in advance to allow ingredients to mix in well. Whole family loves it....and all but one of us hates Brussels sprouts!!