Name: Zesty and Delicious Kale Salad Recipe
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Yield: 6
Cuisine: US
Ingredients: 1/2 cup extra virgin olive oil; 1/4 cup fresh lemon juice; 2 tablespoons Dijon mustard; 1 tablespoon minced shallot; 1 small garlic clove, finely minced; 1/4 teaspoon sea salt, or to taste; Freshly ground black pepper, to taste; 1 teaspoon extra virgin olive oil; 1/3 cup sliced almonds; 1 bunch Tuscan kale (lacinato kale), center stems removed and leaves thinly sliced; 8 ounces Brussels sprouts, finely shredded; 1 cup freshly grated Pecorino Romano cheese

Elevate your salad game with this vibrant kale and Brussels sprout creation! Don't let the ingredients fool you – this salad is a flavor explosion that will leave you craving more.

Follow The Directions

01

Step

In a medium bowl, whisk together the olive oil, lemon juice, Dijon mustard, shallot, garlic, salt, and pepper until emulsified. Set the dressing aside. (Prep time: 5 minutes)

02

Step

Heat 1 teaspoon of olive oil in a small skillet over medium heat. Add the sliced almonds and toast until golden brown and fragrant, being careful not to burn them. Remove from heat and set aside to cool slightly. (Cook time: 2-3 minutes)

03

Step

In a large bowl, combine the thinly sliced kale, shredded Brussels sprouts, and toasted almonds. Pour the dressing over the salad and toss well to coat. Add the grated Pecorino Romano cheese and toss again. (Prep time: 5 minutes)

04

Step

Serve immediately for a vibrant crunch, or let the salad sit for about 30 minutes to allow the flavors to meld and the kale to soften slightly. (Rest time: 30 minutes)

For a vegetarian option, substitute the Pecorino Romano cheese with a vegan Parmesan alternative.
To save time, you can use a food processor to shred the Brussels sprouts.
Massaging the kale with the dressing helps to tenderize it and makes it easier to digest. Massage for about 2-3 minutes before adding the remaining ingredients.
Add dried cranberries or pomegranate seeds for extra sweetness and color.

Adriel Schinner

Written by

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