Kale and brussels sprout salad

Recipe by:

Brussels sprouts are actually, wonderfully delicious when eaten thinly shredded and raw.

Kale and brussels sprout salad

SERVES

4

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

0

MINUTES

CUISINE

COURSE

Main

Method

  1. Mix together all the ingredients for the dressing in a small bowl or shake in a glass jar and leave to the side.

  2. Remove any of the larger stalks from the kale and finely shred. Transfer to a large mixing bowl.

  3. Very finely slice the brussels sprouts so that they are basically shredded. You can of course use a mandolin or even a grater. Add to the bowl with the kale.

  4. Toast the almonds in a dry frying pan over a medium-high heat until they are toasted, be very careful not to allow any to burn. Set aside.

  5. Add the dressing to the kale and sprout mixture, mixing everything together so it is all well coated. Season with sea salt and black pepper.

  6. Serve with the toasted almonds sprinkled on top along with some grated pecorino.

Ingredients

  • For the dressing:

  • juice of 1 lemon 

  • 2 tbsp of Dijon mustard 

  • 1 shallot, very finely diced 

  • 1 garlic clove, crushed 

  • sea salt

  • black pepper 

  • 100ml olive oil 

  • For the salad:

  • 2 big bunches of Kale (preferably Russian or Covolo nero) 

  • 300g brussels spouts, trimmed 

  • handful of almonds, skin on, roughly chopped 

  • 100g Parmesan or pecorino, grated 

Method

  1. Mix together all the ingredients for the dressing in a small bowl or shake in a glass jar and leave to the side.

  2. Remove any of the larger stalks from the kale and finely shred. Transfer to a large mixing bowl.

  3. Very finely slice the brussels sprouts so that they are basically shredded. You can of course use a mandolin or even a grater. Add to the bowl with the kale.

  4. Toast the almonds in a dry frying pan over a medium-high heat until they are toasted, be very careful not to allow any to burn. Set aside.

  5. Add the dressing to the kale and sprout mixture, mixing everything together so it is all well coated. Season with sea salt and black pepper.

  6. Serve with the toasted almonds sprinkled on top along with some grated pecorino.