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.
- 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
- 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.
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.