Kale and Brussels Sprout Salad
 
Prep time
Total time
 
Serves: Serves 6-8
Ingredients
  • ¼ cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced shallot
  • 1 small garlic clove, finely grated
  • ¼ teaspoon kosher salt plus more for seasoning
  • Freshly ground black pepper
  • 1 large bunch of Tuscan kale, center stem discarded, leaves roughly chopped
  • 12 ounces brussels sprouts, trimmed, roughly chopped
  • ½ cup extra-virgin olive oil, divided
  • ¾ - 1 cup almonds with skins, coarsely chopped
  • ¾ - 1 cup dried cranberries
  • 1 cup finely grated Pecorino
  • 1 avocado sliced
Instructions
  1. Combine lemon juice, Dijon mustard, shallot, garlic, ½ tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Chop the kale and brussels sprouts in similar sized pieces for uniformity and combine in a large bowl.
  2. Measure ½ 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, about 1 and a half minutes. Watch closely otherwise the nuts will burn. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
  3. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds and top with avocado.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/kale-and-brussels-sprout-salad/