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kale and brussels salad with pecorino and toasted almonds

Adapted from Bon Appetit, November 2011
Servings: 10
By: Heather Bursch

Equipment

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.

Notes:

Make this salad with roasted chicken and/or hard-boiled eggs for a more substantial meal!

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