Shaved Brussels Sprouts and Kale Salad
Inspired by a recipe sent in from customer Colleen B that she found online: "I wanted to share a recipe for Brussel Sprout and Kale Salad... I have some leftover kale from last week and made this recipe - it's a perfect salad to have around, just separate the dressing and add when you're ready to eat. It takes some prep, but lasted for the week, and it's easy to clean up!" It's also a delicious full-meal salad if you toss in some leftover cooked turkey breast or chickpeas!
First make your dressing: in a bowl, add in your lemon juice, dijon mustard, minced shallot and minced garlic. Add in a pinch of salt and few cracks of freshly ground black pepper, and mix all together. Hold the bowl on an angle, and start to whisk. Slowly start dripping in your oil, whisking all the while to emulsify the dressing. Taste occasionally, and adjust levels of oil by adding more, or if it's too oily for your taste, add some apple cider vinegar. Don't dress the salad until right before eating (can be made ahead of time.)
Next, if your almonds aren't already toasted, do so in a dry pan. They brown very fast, so only a minute or two in a hot pan. Set aside.
Shred your kale or chard by hand or in a food processor fitted with a shaving blade (the one that looks like a cheese slicer or a half-moon.) You should have about 4 cups. Set aside.
Trim off the bottom end of the Brussels sprouts (the part that attaches to the stalk) and remove any outside leaves that you need to. By hand, slice in half and place cut side down on cutting board to finely slice, or also put in the food processor with and pulse until finely shredded. You should have about 4-5 cups.
Toss with the sprouts and the kale. When ready to serve, add in the nuts and the cranberries and toss with the dressing. Add grated cheese at the end after dressing.
Ingredients
Directions
First make your dressing: in a bowl, add in your lemon juice, dijon mustard, minced shallot and minced garlic. Add in a pinch of salt and few cracks of freshly ground black pepper, and mix all together. Hold the bowl on an angle, and start to whisk. Slowly start dripping in your oil, whisking all the while to emulsify the dressing. Taste occasionally, and adjust levels of oil by adding more, or if it's too oily for your taste, add some apple cider vinegar. Don't dress the salad until right before eating (can be made ahead of time.)
Next, if your almonds aren't already toasted, do so in a dry pan. They brown very fast, so only a minute or two in a hot pan. Set aside.
Shred your kale or chard by hand or in a food processor fitted with a shaving blade (the one that looks like a cheese slicer or a half-moon.) You should have about 4 cups. Set aside.
Trim off the bottom end of the Brussels sprouts (the part that attaches to the stalk) and remove any outside leaves that you need to. By hand, slice in half and place cut side down on cutting board to finely slice, or also put in the food processor with and pulse until finely shredded. You should have about 4-5 cups.
Toss with the sprouts and the kale. When ready to serve, add in the nuts and the cranberries and toss with the dressing. Add grated cheese at the end after dressing.