Kale and Shaved Brussel Sprout Salad
Originally featured in Bon Appetit, this salad is a bright alternative to heavy sides, featuring Tuscan kale.
Ingredients
- •1/4 cup fresh lemon juice
- •2 T. Dijon mustard
- •1 T. minced shallot
- •1 small garlic clove (finely grated)
- •1/4 tsp. kosher salt (plus more for seasoning)
- •Freshly ground black pepper
- •1 1/2 lb Tuscan kale (center stem discarded)
- •12 oz. brussels sprouts (trimmed)
- •1/2 cup extra-virgin olive oil (divided)
- •1/3 cup almonds with skins (coarsely chopped)
- •1 cup Pecorino (finely grated)
Instructions
- Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. 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 Tbsp. 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.
