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 towellined 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.
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