Penny served this to our book club along with large, meaty Cubano sandwiches (remember the food truck in the movie “Chef?”); and as tasty as that sandwich was, this was the recipe we all wanted. Fairly simple to make, but the nuts, cheese and tangy dressing making it memorable.
Dressing:
1/4 cup fresh lemon juice
2 Tbs. Dijon mustard
1 Tbs. minced shallot
1 or two garlic cloves,chopped
Salt and Pepper
1/2 cup olive oil
Blend dressing ingredients together, then whisk in the oil.
Salad:
2 large bunches Tuscan kale, stems discarded, finely sliced
12 ounces Brussels sprouts, trimmed, shredded in a food processor
1/3 cup almonds, toasted
1 cup finely grated Pecorino cheese
Penny said she tends to use a little more citrus and a little less oil.
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