Tangy and Tasty Kale Salad
Ingredients
- ½ cup olive oil
- ¼ cup lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon minced shallot
- 1 small garlic clove, finely minced
- ¼ teaspoon salt, or more to taste
- ground black pepper to taste
- 1 teaspoon olive oil
- ⅓ cup sliced almonds
- 1 bunch kale, center stems discarded and leaves thinly sliced
- 8 ounces Brussels sprouts, shredded
- 1 cup grated Pecorino Romano cheese (Optional)
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Instructions
- Combine olive oil, lemon juice, mustard, shallot, garlic, salt, and pepper in a bowl. Set dressing aside.
- Heat olive oil in a skillet over medium heat. Add almonds and cook until just browned, 1 to 2 minutes.
- Toss kale, Brussels sprouts, and toasted almonds in a bowl with the dressing. Add Pecorino Romano cheese and serve immediately or allow to sit about 30 minutes for flavors to meld.
Source
Original recipe: View Original
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