Kale & Brussels Sprout Salad
Serves: 4
Mohammad Wiegand
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
46
Sourness
45
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Lemon Juice (fresh)2 tbsps
Dijon Mustard1 tbsp
Shallot (minced)1 small
Garlic (clove, finely grated)1 cup
Grated Pecorino (finely)Directions:
1
Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl
2
Stir to blend; set aside to let flavors meld
3
Mix thinly sliced kale and shredded brussels sprouts in a large bowl
4
Measure 1/2 cup oil into a cup
5
Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat
6
Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes
7
Transfer nuts to a paper towel¿lined plate
8
Sprinkle almonds lightly with salt
9
Slowly whisk remaining olive oil in cup into lemon-juice mixture
10
Season dressing to taste with salt and pepper
11
DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead
12
Cover dressing and kale mixture separately and chill
13
Cover almonds and let stand at room temperature
14
Add dressing and cheese to kale mixture; toss to coat
15
Season lightly with salt and pepper
16
Garnish with almonds
17
Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl
18
Stir to blend; set aside to let flavors meld
19
Mix thinly sliced kale and shredded brussels sprouts in a large bowl
20
Measure 1/2 cup oil into a cup
21
Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat
22
Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes
23
Transfer nuts to a paper towel¿lined plate
24
Sprinkle almonds lightly with salt
25
Slowly whisk remaining olive oil in cup into lemon-juice mixture
26
Season dressing to taste with salt and pepper
27
DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead
28
Cover dressing and kale mixture separately and chill
29
Cover almonds and let stand at room temperature
30
Add dressing and cheese to kale mixture; toss to coat
31
Season lightly with salt and pepper
32
Garnish with almonds