Kale and brussels sprout salad
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
0
MINUTES
CUISINE
COURSE
Main
Method
Mix together all the ingredients for the dressing in a small bowl or shake in a glass jar and leave to the side.
Remove any of the larger stalks from the kale and finely shred. Transfer to a large mixing bowl.
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.
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.
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.
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
Mix together all the ingredients for the dressing in a small bowl or shake in a glass jar and leave to the side.
Remove any of the larger stalks from the kale and finely shred. Transfer to a large mixing bowl.
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.
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.
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.
Serve with the toasted almonds sprinkled on top along with some grated pecorino.
