KALE & BRUSSELS SPROUTS SALAD | Central Texas Food Bank
PREPARATION Combine lemon juice, olive oil, Dijon mustard, shallot, garlic, salt, and pepper in a mason jar. Shake vigorously until combined; set aside to let flavors meld. Mix the thinly sliced kale...
Ingredients
- 2 bunch Tuscan kale, center stem discarded, leaves sliced thinly
- 12 ounces Brussels sprouts, trimmed and shredded
- ⅓ cup almonds with skins, toasted and coarsely chopped
- 1 cup grated Pecorino, Parmesan or Romano cheese
- ½ cup fresh lemon juice
- ¼ cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons minced shallot
- 3 small garlic cloves, finely grated
- ½ teaspoon sea salt
- ½ teaspoon black pepper
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