Kale and Brussels Sprout Salad

Kale Brussels Sprout SaladKale and Brussels Sprout Salad

Serves 8-10

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

Combination of greens: kale, spinach and mixed

12 ounces brussels sprouts, trimmed, shredded with a knife

2 Apples slices

1/4 cup Golden raisins

1/2 cup extra-virgin olive oil, divided

1/3 cup almonds with skins, coarsely chopped

1 cup finely grated mozzarella cheese

 

  • Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld.
  • Mix thinly sliced kale, sliced apples, raisins and shredded brussels sprouts in a large bowl.
  • Spoon 1 Tbsp. oil into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
  • Slowly whisk remaining olive oil in 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.
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