Kale, Brussels Sprouts and Almond Salad

by Hilary Gauntt on October 31, 2015

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.

Pennys salad

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