If you are fan of Kale and Brussel Sprouts, you will love this salad! I am making this for Thanksgiving but this is a wonderful salad anytime of the year! Crispy, crunchy and lemony, and a sure hit for a kale loving crowd! The nutty walnuts, zingy lemon and salty bite from the parm are pure deliciousness! The best is that this salad can and should be made ahead to allow the dressing to break down the bitterness of the lettuces and so that all the flavors can meld together! Feel free to leave out the nuts, but truthfully they taste so good!
1 lb. brussel sprouts
1 lb. bag kale greens
1 cup chopped walnuts
1 cup fresh parmesan cheese, grated
1/4 cup freshly squeezed lemon juice (2 lemons approx.)
1/2 cup olive oil
1 tablespoon dijon mustard
2 tablespoons shallots, finely chopped
1 clove garlic, minced
1/2 teaspoon salt (optional)
1/2 teaspoon cracked pepper
Heat a small saucepan over medium heat and add the walnuts. Watching the nuts carefully, shake the pan for about 3-4 minutes until they are lightly toasted. Be careful not to burn! Set them aside.
Add the kale to a food processor and pulse until shredded. You may need to do this in batches.
Do the same with the brussel sprouts (unless you buy them pre-shredded).
Place the lettuces in a large bowl.
Combine all the dressing ingredients in a jar or bowl and whisk them well.
Dress the salad and sprinkle with walnuts and cheese. Save a few walnuts to garnish when serving. Cover and refrigerate if you are serving later. Be sure to remove from fridge a half hour before serving.
Add additional salt and pepper to taste.
Serve and enJOY!
*Forgive me for no pics, but I wanted to post this asap as I will be serving this for Thanksgiving! Pictures will post soon!