This Epicurious recipe is a great way to use the vegetables you can find at the Farmer’s Market even after a week of below freezing temps. Thanks to LF for bringing this over for brunch and then leaving the leftovers so I could have it for dinner, too. It went well with a vegetable frittata and sourdough bread. Although this recipe calls for Tuscan, you can use any kale that is available.
- 1/4 cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon minced shallot
- 1 small garlic clove, finely grated
- 1/4 teaspoon kosher salt plus more for seasoning
- Freshly ground black pepper
- 2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced
- 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
- 1/2 cup extra-virgin olive oil, divided
- 1/3 cup almonds with skins, coarsely chopped
- 1 cup finely grated Pecorino
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leahannefox
I looove this recipe. It was the first way I tasted kale. I have since made it for many kale & Brussels sprouts skeptics only to for them to love it. 🙂
freshfrombrooklyn
It’s a good dish for skeptics because it has both kale and Brussels! Stay tuned for another kale salad post this week. Also, thanks for the great yoga on Friday… It’s the best way to start the weekend!
Alice Hollingsworth
Jamie,This looks good. I recently made kale chips…yummie.Aunt Alice Date: Sun, 27 Jan 2013 20:47:01 +0000 To: aaworth@hotmail.com
Jennifer Hays Woods
Love this recipe – looking forward to warming up a frigid Indiana day with this. Thanks!!