Kale and Brussels Sprout Salad Recipe
This was delightfully bitter and full bodied. I really liked it a lot!
Servings: 10
| Tags: |
Ingredients
- few large handfuls of brussels sprouts (about 12 or so ounces)
- 1 or 2 large bunches kale (I used curly)
- 1 tsp minced garlic
- 1 small shallot or half a larger shallot, minced
- 2 T dijon mustard
- 1/4 c lemon juice
- 1/2 c olive oil
- salt
- pepper
- 1/3 c whole almonds
- 1 c Parmesan or Pecorino shredded cheese
Directions
- Wash the brussels sprouts. Shred or slice into thin ribbons. Place into a large bowl.
- Remove the kale from the stems and slice the leaves into thin ribbons also.
- In a separate bowl mix together the garlic, shallot, mustard and lemon juice.
- Whisking constantly stream in the olive oil.
- Season to taste with salt and pepper. Set aside.
- In a dry skillet, toast the whole almonds until golden and fragrant.
- Remove and chop coursely. Sprinkle over the kale.
- Toss the kale with the dressing.
- Top with cheese.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 10 servings | |
| Calories 145 | |
| Calories from Fat 123 | 85% |
| Total Fat 14.01g | 18% |
| Saturated Fat 2.96g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 150mg | 6% |
| Potassium 59mg | 2% |
| Total Carbs 1.96g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.23g | 0% |
| Protein 3.72g | 6% |
