Kale & Brussels Sprout Salad



Yes, I too loved this salad, but more than anything, how it forms a great base to add almost anything. I chose dried cranberries, pumpkin seeds, feta crumbles, and a homemade honey-lemon poppyseed dressing. Great recipe for winter salad season!

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 lb. 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

DIRECTIONS

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