KALE & BRUSSELS SPROUT SALAD RECIPE | EPICURIOUS.COM
A bright alternative to heavy sides, this salad features Tuscan kale.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- 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
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
