999 Whitlock Ave SW
Suite 11

Marietta, GA 30064

DrDady@msn.com

Center for Health & Healing

Tel: 770.590.7771

Fax: 770.590.9997

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Kale and Brussel Sprout Salad

August 14, 2019

 

Servings: 8 TO 10

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 brussel 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 Manchego

 

Steps:

 

1. 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 and shredded brussels sprouts in a large bowl.

 

2. Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup 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.

 

3. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.

 

4. DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.

 

5. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

 

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