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Kale and Brussel Sprout Salad

Kale and Brussel Sprout Salad with a Mustard Lemon Dressing

heidi medina
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Servings 3.5 cups

Ingredients
  

  • Dressing
  • ¼ cup olive oil
  • ¼ cup fresh lemon juice
  • 2 ½ Tbsp. Dijon mustard
  • 1 Tbsp. shallot chopped fine
  • 1 garlic clove minced
  • 1 Tbsp. sugar
  • Salt and pepper to taste
  • Salad
  • ½ bunch kale washed, vein removed and sliced thin (I used dinosaur but would work with your favorite type)
  • ½ lb. Brussel sprouts washed, stem removed and sliced thin
  • 1 Tbsp. olive oil
  • ⅓ cup almonds
  • 1 small granny smith apple chopped small
  • ½ cup dried cranberries
  • ½ cup Pecorino Romano cheese Romano and Parmesan will also work great

Instructions
 

  • Mix all ingredients together and place in the fridge to blend for at least a half an hour before using.
  • Toast the almonds in hot olive oil over medium high heat.  Watch and move them constantly until they become fragrant, or they will burn.  Remove, drain on paper towels, and set aside.  Lightly chop before adding to salad.
  • Toss the rest of the ingredients together in a large bowl.  About one to two hours before serving, mix in half the dressing and the almonds and allow the salad to marinate in the fridge until ready to serve.  If not using all the salad immediately, only mix dressing into part you're using soon and save the rest, or it will become soggy and wilted.  Reserve the rest of the dressing and serve on the side for those who like more dressing.
  • Makes about 3 to 4 cups of salad.
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