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Kale & Brussels Sprout Salad

Kale & Brussels Sprout Salad

 

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Kale & Brussels Sprout Salad

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
  • 1 pound turkey bacon cooked crisp and crumbled
  • 2 large bunches of Tuscan kale about 1 1/2 pounds 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 or Parmesan

Instructions

  1. Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld.
  2. Cook turkey bacon.
  3. Chop kale and brussels sprouts in food processor and mix in a large bowl. Add crumbled bacon.
  4. Measure 1/2 cup oil into a cup. Spoon 1 tablespoon 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.
  5. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
  6. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

Kale & Brussels Sprout Salad

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