from: https://www.bonappetit.com/recipe/kale-and-brussels-sprout-salad
salad
8 Servings
- 1/4 C lemon juice
- 2 T dijon mustard
- 1 T shallot, minced (optional)
- 1 t garlic, minced
- 2 large bunches of kale, stems discarded, chapped
- 12 oz brussels sprouts, trimmed and shredded with a knife
- 1/2 C olive oil, divided
- 1/3 C sliced almonds
- Salt and pepper to taste
- Grated Parmesean cheese, or nutritional yeast if you'd prefer to keep this vegan
Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 t of salt in a bowl. Stir to blend, set aside. Mix kale and brussels sprouts in a large bowl. Measure 1/2 C of olive oil in a cup. Spoon 1 T oil from the cup into a small skillet on medium/high heat. Add almonds to skillet and stir frequently unit golden brown. 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 with salt and pepper according to your whims or desires. All of this (salad mixture, dressing mixture, and nuts) can be prepared ahead of time, and just hang out untilit's time to eat. When ready, mix the dressing into the salad, top with almonds and cheese (or nutritional yeast if this will be vegan), and more salt and pepper to suit your taste.
If you want a lighter kale-based salad, check out Simple Kale Salad, on page \pageref{simple-kale-salad}.
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