Kale and Brussels Sprout Salad
- 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
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Almonds with, skins (1/3 cup)
- Brussels sprouts (12 ounces)
- Shallot (1 tablespoon)
- Tuscan kale (2 large bunches)
- Condiments
- Dijon mustard (2 tablespoons)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Garlic clove, small (1)
- Kosher salt plus more (1/4 teaspoon)
- Olive oil, extra-virgin (1/2 cup)
- Drinks
- Lemon juice, fresh (1/4 cup)
- Dairy
- Pecorino (1 cup)
Preparation
Read recipe preparation on bonappetit.com
Social Stats
87.1Rating
1-100
1-100
65Tweets
810Facebook
Shares
Shares
71StumbleUpon
Views
Views
3,289PinterestPins
Recipe Stats
Published October 23, 2011 (1 year ago).
64 people saved this recipe.
