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Kale and Brussels Sprouts Salad
Print Recipe
Course
Lunch, Salad, Side Dish
Ingredients
½
cup
olive oil
¼
cup
fresh lemon juice
1
tbsp
Dijon mustard
1
small shallot
minced
½
tsp
kosher salt
¼
tsp
fresh ground pepper
1
lb
Brussels sprouts
washed, dried, trimmed and thinly sliced
1
bunch Tuscan kale
washed, dried, center-stem removed, leaves thinly sliced
½
cup
slivered almonds
toasted
½
cup
Parmesan cheese
shaved
Instructions
Place olive oil, lemon juice, mustard, shallot, salt and pepper in a mason jar with tight-fitting lid. Shake well to emulsify.
Place sliced sprouts and kale in a large bowl and toss with dressing. Top with cheese and almonds.
Keyword
Brussels Sprouts