Kale & Brussels Sprout Salad

Furly. Forest green. Known by some as leaf cabbage. Kale is a member of the Brassicaceae family, derived from wild mustard.

The leafy green is biennial, germinating within a wide range of temperatures. In North Carolina, it’s in season during May and June, and again from October to December. A tough cookie as far as vegetables are concerned, growing well even in winter months. Nutrient dense and universally consumed, kale is a featured ingredient in traditional recipes worldwide.

We’re sharing this one for a healthy, easily assembled salad with a punchy dressing. Share on its own as a side dish or add more hearty toppings, like chicken or roasted chickpeas for a full meal.

Kale & Brussels Sprouts Salad 

INGREDIENTS

• 2 T Lemon Juice
• 1 T Dijon Mustard
• 1⁄2 T Shallot or Red Onions, minced
• 1 Garlic Clove, finely grated
• 1⁄2 tsp. Kosher Salt, more as needed
• Black Pepper
• 1 Bunch Lacinato Kale, center stem removed, leaves thinly sliced
• 6 oz. Brussels Sprouts, trimmed, finely grated or shredded with a knife
• 1⁄4 C. Extra-Virgin Olive Oil, divided
• 1⁄3 C. Almonds, chopped
• 1 C. Pecorino or Parmesan, finely grated

INSTRUCTIONS
-Combine lemon juice, Dijon mustard, shallot, garlic, 1⁄4 tsp salt and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix kale and Brussels sprouts in a large bowl.
-Measure 1⁄4 cup oil into a cup. Spoon 1 T. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until slightly golden brown, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
-Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
-Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.