Kale and brussels sprout salad
Indulge in the delightful flavors of a kale and Brussels sprout salad. This vibrant dish is a harmonious blend of textures and tastes, perfect for any culinary enthusiast.
Ingredients:
- cup fresh lemon juice
- tablespoons Dijon mustard
- tablespoon minced shallot
- small garlic clove, finely grated
- teaspoon kosher salt, plus more
- Freshly ground black pepper
- large bunches of Tuscan kale (about 1½ lb. total), center stem discarded, leaves thinly sliced
- ounces brussels sprouts, trimmed, finely grated or shredded with a knife
- cup extra-virgin olive oil, divided
- cup almonds with skins, coarsely chopped
- cup finely grated Pecorino
- 10 servings
- Fat (g) 15.3
- Saturated Fat (g) 3.2
- Cholesterol (mg) 8.0
- Carbohydrates (g) 8.7
- Dietary Fiber (g) 3.3
- Total Sugars (g) 2.0
- Net Carbs (g) 5.5
- Protein (g) 8.1
- Sodium (mg) 303.9
Instructions:
- In a small bowl, mix together lemon juice, Dijon mustard, shallot, garlic, ½ tsp. salt, and a pinch of pepper. Stir well to combine and set aside for the flavors to blend. In a large bowl, combine thinly sliced kale and shredded brussels sprouts.
- Pour ½ cup of oil into a measuring cup. Take 1 tablespoon of oil from the cup and heat it in a small skillet over medium-high heat. Cook the almonds in the skillet, stirring occasionally, until they turn golden brown in some areas, which should take around 2 minutes. Then, transfer the almonds to a plate lined with paper towels and lightly sprinkle them with salt.
- Gradually whisk the remaining olive oil from the cup into the lemon-juice mixture. Season the dressing with salt and pepper according to your taste.
- Mix the dressing and cheese with the kale mixture, tossing everything to ensure it's coated evenly. Season lightly with salt and pepper, and top with the almonds for garnish.
- Preparation can be done in advance: The dressing, kale mixture, and toasted almonds can be made up to 8 hours ahead. Keep the dressing and kale mixture covered and chilled separately, while leaving the almonds covered at room temperature.
Summary:
- Calories: 2114 kcal
- Fat: 177 g
- Protein: 80 g
- Carbs: 78 g
- Potassium: 3716 mg
- Magnesium: 454 mg