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Monday, October 7

Kale & Brussels sprout salad with toasted almonds & parmesan

Lemon juice, fresh
¼ cup
Dijon mustard
2 tablespoons
2 teaspoons
Shallot, minced
3 tablespoons
Garlic, pressed
3 cloves
Salt, fine sea

Pepper, freshly ground

Olive oil, extra virgin
½ cup
Kale, Tuscan, center stem discarded, thinly sliced
1 bunch
Brussels sprouts, trimmed, shredded
1 ½ cups
Almonds, slivered, toasted
½ cup
Parmesan, shaved
1 cup
  1. In a medium bowl, combine the juice, mustard, honey, shallot, garlic, salt, and pepper; set aside for 10 minutes. 
  2. In a thin stream, whisk in the oil. 
  3. Toss the kale and sprouts together in a large bowl. 
  4. Drizzle the dressing over, add the almonds and cheese, and toss to coat. 
  5. Adjust seasonings as needed, and serve.
Recipe adapted from Garden of Eating.

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