kale and brussels salad with pecorino and toasted almonds
Adapted from Bon Appetit, November 2011
Servings: 10 servings
Equipment
- 1 Santoku Chef's knife
- 1 whisk
Ingredients
Salad:
- 1 large bunch of kale
- 12 ounces fresh brussels sprouts or about 4 big handfuls
- 1/3 cup raw almonds, roughly chopped
- 2 tablespoons olive oil for frying almonds
- 1/2-1 cup finely grated or shaved pecorino or parmesan cheese
Dressing:
- 1 lemon squeezed, about 1/4 cup
- 1 tablespoon finely chopped shallot
- 2 tablespoons dijon mustard
- 1 garlic clove crushed
- 1/4 teaspoon salt and a few cracks of freshly ground pepper
- 1/2 cup olive oil
Instructions
Dressing
- Whisk together lemon juice, shallot, dijon mustard, garlic, salt and pepper.
- Let this mixture sit while you prepare the salad so the flavors can blend.
- Set oil aside until the end.
Almonds
- Heat 2 tablespoons of olive oil in a sauté pan, add chopped nuts, and toast until lightly colored and fragrant, about 4-6 minutes total, stirring a few times.
- Remove almonds to a paper towel-lined plate and lightly salt.
Salad
- Toss together your greens.
- When ready to serve, whisk the 1/2 cup of olive oil into the lemon juice dressing mixture.
- Add just enough dressing to the salad to coat the greens as you like, sprinkle on the cheese and almonds and lightly toss.
- Store leftover dressing in the refrigerator for up to a week.
- Taste salad and season as needed.
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Notes:
Make this salad with roasted chicken and/or hard-boiled eggs for a more substantial meal!
Notes
Make this salad with roasted chicken and/or hard-boiled eggs for a more substantial meal!