Description
A flavorful salad featuring raw kale and brussels sprouts tossed with a lemony vinaigrette
Ingredients
Scale
- 1/4 cup lemon juice
- 2 tbsp Dijon mustard
- 1 tbsp minced shallot
- 1 garlic clove, finely grated
- 1/4 tsp kosher salt
- freshly ground black pepper
- 1 large bunch of kale, center stem discarded, leaves thinly sliced
- 12 oz. brussels sprouts, trimmed and 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
- In a small bowl, combine lemon juice, mustard, shallot, garlic, 1/2 tsp salt, and a pinch of pepper. Stir and set aside to let flavors meld.
- In a large bowl, mix kale and brussels sprouts.
- Heat 1 tbsp olive oil (from the 1/2 cup total) in a small skillet and add almonds, stirring frequently until toasted and golden brown (approximately 2-3 minutes). Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
- Whisk remaining olive oil into the lemon juice mustard. Season dressing to taste with salt and pepper. Toss dressing with kale mixture. Add almonds and cheese and stir to combine.
Notes
*Note–almonds, kale mixture, and dressing can be prepared up to 8 hours ahead of time. Chill kale mixture and dressing separately. Cover almonds and let stand at room temperature until ready to prepare salad. (I like to let the dressing sit on the salad for 30 minutes or so to soften the kale a bit. Also, this dressing makes for a very lightly dressed salad…make an extra half batch if you prefer a more heavily dressed salad!)
*From Bon Appetit November 2011
- Prep Time: 10 mins