To be honest, this salad sounded rather 'interesting' the first time my husband suggested we make it. And I admit it, I was skeptical.
But after trying it, it has quickly become my newest favorite salad. So incredibly delicious. I highly urge you to think of this recipe the next time you want a new side dish with dinner. Especially when feeding a large group......I'm thinking easter, christmas, thanksgiving
Healthy, Easy and a total crowd pleaser!!
Kale & Brussels Sprout Salad
[original recipe found here
1/4 cup fresh Lemon Juice
2 tbsp Dijon Mustard
1 tbsp minced Shallot
1 small Garlic Clove, finely grated
1/4 tsp Salt, plus more for seasoning
freshly Ground Pepper
2 large bunches of Kale [about 1 1/2 pounds total], center stem discarded, leaves thinly sliced [yes, raw]
12 ounces Brussels Spouts, trimmed, finely grated or shredded with a knife [and yes, believe it or not, RAW!]
1/2 cup Purple Cabbage, finely chopped or grated [OPTIONAL]
1/2 cup Extra Virgin Olive Oil, divided
1/3 cup Almonds with skins, coarsely chopped
1 cup finely grated Pecorino or Parmesan cheese
1] Combine lemon juice, dijon mustard, shallot, garlic, 1/4 tsp salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. This can be made way ahead of time and actually tastes better the longer it sits.
2] Mix thinly sliced kale and shredded brussels sprouts in a large bowl. I also thought that it would be nice if you wanted to add some purple cabbage for color, but this is totally optional.
3] Measure 1/2 cup oil into a cup. Spoon 1 tbsp 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.
4] Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
5] Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
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.