Yeeeeah, this salad is pretty bomb.
Kale, thinly sliced brussels sprouts, almonds, pecorino cheese, dijon garlic dressing… what more do you want?! My boss actually introduced this salad to me and it’s really all I think about. She made it with tuscan kale (also called lacinato, black or dinosaur kale) and grated pecorino cheese. I had curly kale and a blend of shredded cheese (parmesan, asiago, and romano) which was just as good, but if you can find tuscan kale I recommend it as the leaves are more tender.
Have this as a side with soup and crusty bread or add smoked salmon, grilled chicken, maybe even steak (if you’re feeling frisky) for a hearty meal. I’m telling you, once you make this you’ll never want to go back to your boring salad ways.
Recipe- serves 4 to 6
- 1/4 cup lemon juice
- 1/2 cup oilive oil
- 2 tablespoons Dijon mustard
- 1 to 2 garlic cloves, minced
- 1/4 teaspoon salt
- fresh ground peper
- 1 to 1 1/2 bunches of Tuscan kale, center stem removed and leaves thinly sliced
- 3 to 4 brussels sprouts, trimmed and shredded or thinly sliced
- 1/2 cup almonds, roughly chopped
- 1 cup finely grated Pecorino
In a small bowl or cup, whisk lemon juice, olive oil, Dijon, garlic, salt and pepper. Set aside, let all those flavors get cozy.
Add kale, brussels sprouts, almond and cheese in a large bowl. Add half the dressing and mix til well coated. Taste and add more dressing if needed.
Serve right away and enjoy the leftovers the next day… it really is just as delicious the next day and doesn’t have that soggy salad taste. ENJOY!