Kale and Brussels Sprout Salad
You'll want to use Italian kale, also called lacinato or dino kale for this as the leaves are more tender than other kale varieties.
Servings: 4 people
Ingredients
For the dressing:
- 2 teaspoons minced shallot
- 2 teaspoons smooth Dijon mustard
- 1 tablespoon fresh lemon juice
- 3 tablespoons extra virgin olive oil
- sea salt and freshly ground black pepper
For the salad:
- 8 ounces Brussels sprouts about 20, bottom and outer leaves trimmed
- 1 small bunch Italian kale
- 2 ounces shredded pecorino cheese or parmesan cheese
- 1 ounce toasted, salted almonds coarsely chopped
Instructions
- Prepare the dressing in the bottom of a large bowl - it's easier to toss it into the greens from the bottom. Whisk the shallot, mustard and lemon juice together, then slowly drizzle in the olive oil and whisk until emulsified. Season to taste with salt and freshly ground black pepper.
- Using a sharp knife (or the slicing blade of your food processor), thinly slice the Brussels sprouts and kale leaves. Add to the dressing in the salad bowl and toss to coat. Add about half of the shredded pecorino and toss again. Top with remaining pecorino and almonds; serve.
Video
Nutrition
Calories: 216kcal | Carbohydrates: 7g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 213mg | Potassium: 282mg | Fiber: 3g | Sugar: 1g | Vitamin A: 510IU | Vitamin C: 49.9mg | Calcium: 193mg | Iron: 1.2mg
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