- Dressing:
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon minced shallot
- 1 small garlic clove, finely minced
- 1/4 teaspoon salt, or more to taste
- ground black pepper to taste
- Salad:
- 1 teaspoon olive oil
- 1/3 cup sliced almonds
- 1 bunch kale, center stems discarded and leaves thinly sliced
- 8 ounces Brussels sprouts, shredded
- 1 cup grated Pecorino Romano cheese (optional)
- Combine olive oil, lemon juice, mustard, shallot, garlic, salt, and pepper in a bowl. Set dressing aside.
- Heat olive oil in a skillet over medium heat. Add almonds and cook until just browned, 1 to 2 minutes.
- Toss kale, Brussels sprouts, and toasted almonds in a bowl with the dressing. Add Pecorino Romano cheese and serve immediately or allow to sit about 30 minutes for flavors to meld.
06/05/2019
recipepes.com
tangy and tasty kale salad, recipe
PT15M
PT1H
5
455 calories
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