Brussel sprout and kale salad with walnuts and lemon-mustard dressing
Course:
A hearty fall salad made with power greens. Its delicious!
Ingredients:
For the salad
- 1 cup walnuts, chopped
- 1 pound brussels sprouts, trimmed, halved and thinly sliced
- 1 pound Tuscan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced
- 1 cup coarsely grated or chopped Parmigiano Reggiano
For the Dressing
- 1/4 cup fresh lemon juice, from about 2 lemons
- 1/2 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons finely chopped shallots, from one large shallot
- 1 small clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Directions:
Heat oven to 350 and bake walnuts for 5 minutes or so until browned. Watch carefully so they do not burn.
Combine Brussels sprouts and kale in a bowl. Whisk dressing ingredients together and pour over kale and sprouts and half of cheese and walnuts. Toss well and let sit for at least a half hour before serving. Garnish with remaining nuts and cheese just before serving.
Credit:
onceuponachef.com