2 tbsp fresh lemon juice
1 tbsp dijon mustard
2 tsp minced shallot
1 small garlic clove, grated
¼ tsp salt
⅛ tsp ground black pepper
⅓ cup extra virgin olive oild
1 bunch baby kale (all centre stems discarded including on leaves) thinly slice leaves, rinse well, let drain.
15 medium brussel sprouts, trimmed, and sliced very thinly
⅓ cup almonds, toasted and coarsley chopped
½ cup finely graded Pecorino, Asiago, Parmesan or other hard cheese
1
Combine first 6 ingredients (fresh lemon juice, dijon mustard, minced shallot, garlic, salt, and ground pepper) in a small bowl. Stir to blend; set aside to let flavours blend.
2
Slowly whisk olive oil into the lemon-juice mixture. Season dressing to taste with salt and pepper. Mix thinly sliced kale and shredded Brussel sprouts in a large bowl.
3
Add dressing and grated cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds, (or cranberries, pine nuts, raisins, etc.)Can use a large ziplock bag for the greens mix. This tastes good the next day too.
Ingredients
2 tbsp fresh lemon juice
1 tbsp dijon mustard
2 tsp minced shallot
1 small garlic clove, grated
¼ tsp salt
⅛ tsp ground black pepper
⅓ cup extra virgin olive oild
1 bunch baby kale (all centre stems discarded including on leaves) thinly slice leaves, rinse well, let drain.
15 medium brussel sprouts, trimmed, and sliced very thinly
⅓ cup almonds, toasted and coarsley chopped
½ cup finely graded Pecorino, Asiago, Parmesan or other hard cheese