kale and brussels salad with pecorino and toasted almonds
Author: Heather Bursch | shemadeitshemight.com
Adapted from Bon Appetit, November 2011
  • 1 large bunch of kale, stems removed, leaves washed and ripped or cut into bite size pieces
  • 1 bag of fresh brussels sprouts or 4 big handfuls of fresh Brussels, about 12 ounces
  • ⅓ cup of raw almonds, roughly chopped
  • olive oil for toasting almonds
  • 1 cup finely grated, or ½ cup thinly sliced and broken into bits, pecorino or parmesan cheese
  • 1 lemon squeezed, about ¼ cup
  • 1 tablespoon finely chopped shallot
  • 2 tablespoons of dijon mustard
  • 1 garlic clove crushed
  • ¼ teaspoon of salt and a few cracks of freshly ground pepper
  • ½ cup olive oil
  1. Whisk together lemon juice, shallot, dijon mustard, garlic, salt and pepper.
  2. Let this mixture sit while you prepare the salad so the flavors can blend.
  3. Set oil aside until the end.
  1. Take a teaspoon or 2 of olive oil and heat in a sauté pan, add chopped nuts and toast until lightly colored and fragrant, about 2-3 minutes or as you like.
  2. Remove almonds to a paper towel and lightly salt.
  1. Toss together your greens.
  2. When ready to serve, whisk the ½ cup of olive oil into the lemon juice dressing mixture.
  3. Add just enough dressing to the salad to coat the greens as you like, sprinkle on the cheese and almonds and lightly toss.
  4. Store leftover dressing in the refrigerator for up to a week.
  5. Taste salad and season as needed.
Makes 10 servings!
Recipe by She Made It She Might at http://shemadeitshemight.com/2014/01/13/love-your-lunch-kale-and-brussels-salad/