Brussel-Kale Crunch Salad

Okay, so I kinda have this love affair with Brussels sprouts. It’s got to do with the fact that they are so cute but more important I just love the taste. I’m always looking for a good recipe, and this is sure one of them.

It’s also as you can imagine quite good for you, but that’s a bonus.

Do give it a whirl. I think it works well as a summer salad with some nice barbecue but I can also see this as a great side to a true Thanksgiving feast, especially if you are setting up a buffet. It does hold well as a leftover for a few days at least.

INGREDIENTS:

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

INSTRUCTIONS:

Remove outer leaves of the sprouts and then slice very thinly or use a food processor. I would cut off the bottom 1/4, as the central core can be a bit tough, but in any case thin is best.
Wash and remove the central stem in your kale and then roll up and chiffonade , again fairly fine ribbons.
Add the lemon juice, shallot, garlic, salt and pepper and the olive oil together and whisk until emulsified.
When you are ready to eat, add the cheese and the almonds (these should be roasted lightly ahead of time) .
Add the dressing and toss.
Serve

SERVES: 8

NOTES: You could change up the nuts and the cheese type is pretty much up to you, but I’d stay with very hard cheeses. Feta might work or a Mexican Queso Fresca. The softer the cheese the more it doesn’t hold up as a left over since the cheese gets a slimy coating. So I’d stick with the Italian hard cheeses.

SOURCE: Epicurious