This is one of my favorite healthy salads. It reminds me of a Caesar salad, but without all the calories. And if you have someone that doesn't like Brussels sprouts? They'll never even notice them in this salad. It's so good. And it tastes even better the longer you let it sit.
- 1/4 cup fresh lemon juice
- 2 Tablespoons Dijon mustard
- 1 Tablespoon minced shallot
- 1 small garlic clove, finely grated
- 1/4 teaspoon salt
- ground black pepper
- 1 large bunch of kale, center stem discarded, leaves thinly sliced
- 6 oz brussels sprouts, trimmed, finely grated or shredded
- 1/2 cup extra-virgin olive oil, divided
- 1/3 cup almonds with skins, coarsely chopped
- 1 cup shredded parmesan
In a large bowl add the chopped kale and drizzle with a little olive oil and sprinkle with salt. Gently massage the kale for around 5 minutes. This helps the kale to become a little less bitter. Combine lemon juice, dijon mustard, shallot, garlic, salt and pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl. Measure 1/2 cup oil into a cup. Spoon 1 Tablespoon oil from cup into a small skillet; heat over medium high heat. Add almonds to skillet and stir frequently until golden brown, about 2 minutes. Transfer nuts to a paper towel lined plate. Sprinkle almonds with salt, if desired. Slowly whisk remaining olive oil into lemon-juice mixture. Add cooled almonds and Parmesan to the kale. Add enough dressing to coat. Save the remaining dressing for later use.
Recipe slightly adapted from:
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