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Shredded Brussel Sprout and Kale Salad with a Lemon Dijon Vinaigrette

Shredded Brussel Sprout and Kale Salad with a Lemon Dijon Vinaigrette

Hannah
A perfect way to enjoy these course greens raw! The subtle dressing softens the salad and bold flavors, making this even better made ahead of time!
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Prep Time 10 minutes
Cook Time 10 minutes
Course Salad, Side Dish
Cuisine French, Italian, Mediterranean
Servings 4

Equipment

  • Mixing bowl
  • Kitchen knife
  • Skillet

Ingredients
  

  • 2 tbsp Olive Oil
  • 1/2 juiced Lemon and zest
  • 2 tbsp Dijon Mustard
  • 2 cloves Garlic
  • 2 cups Shredded Brussel Sprouts
  • 2 cups Finely Chopped Kale
  • 1/2 cup Slivered Almonds
  • 1/4 cup Shaved Pecorino Cheese could also use Parmeson
  • Salt and Pepper to taste

Instructions
 

  • In skillet, heat a small amount of oil and toast the almonds and set aside.
  • In mixing bowl, combine lemon juice, zest, olive oil, garlic and mustard and stir well. Adjust salt and pepper to taste.
  • Add kale and brussel sprouts and massage in, as if kneading bread. Stir in about half of the pecorino cheese. If making ahead of time, stop here and store in the refrigerator.
  • When ready to serve, stir in the toasted almonds and top with the remaining pecorino cheese. Enjoy!
Keyword Brussel Sprouts, Fresh, Healthy, Kale, Keto, vegetarian