Kale & Brussels Sprout Salad

  Posted on March 1, 2012  by Leslie Blythe  1 comment

Yes, I’m posting another healthy and delicious salad recipe!

Kale & Brussels Sprout Salad

Serves 8 to 10

1/4 cup fresh lemon juice
2 Tbs Dijon mustard
1 Tbs minced shallot
1 small garlic clove, finely grated
1/4 tsp kosher salt plus more for seasoning
Freshly ground black pepper
2 large bunches kale (about 1 1/2 lbs total), center stem discarded, leaves thinly sliced
12 oz brussels sprouts, trimmed, finely grated or shredded with a knife
1/2 cup extra-virgin olive oil, divided
1/3 cup almonds, coarsely chopped
1 cup finely grated Pecorino

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.