Kale and Brussels Sprout Salad
User Reviews
5
3 reviews
Excellent
Kale and Brussels Sprout Salad
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With a creamy, rich umami flavor, this Kale and Brussels Sprout Salad is delicious, versatile and loaded with nutrition. Quickand easy with pre-cut veggies or chopped in a food processor.
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Ingredients
Dressing
- 1 clove garlic
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 3-4 Tablespoons lemon juice (from 1 lemon)
- 1/2 cup extra virgin olive oil (or half olive oil, half lighter oil)
Salad
- 3 cups kale 1 large bunch, stems removed) see note, chopped
- 3 cups Brussels sprouts under 1 quart whole Brussels sprouts, shaved
- 1 cup Parmesan Cheese see note, finely grated
- 1/4 cup almond plus more for garnish if desired, optionally toasted, coarsely chopped, or other nuts
Instructions
- Finely mince the garlic (or put through a garlic press). Mix with the salt, pepper, mustard, Worcestershire sauce, lemon juice and olive oil.
- Combine chopped kale and shaved Brussels sprouts. Add dressing and toss until well coated.
- Add parmesan cheese and toasted nuts then toss again.
- Serve immediately.
Notes
- If you don't have a microplane, Fresh Parmesan can be shredded with a standard grater, then pulsed in a blender or food processor to create a fine grate. Since it needs to coat the vegetables, it is important that it is very fine.
- I chop my kale and Brussels sprouts in my food processor.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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