Ingredients
- Dressing:
- ½ cup olive oil
- ¼ cup lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon minced shallot
- 1 small garlic clove, finely minced
- ¼ teaspoon salt, or more to taste
- ground black pepper to taste
- Salad:
- 1 bunch kale, center stems discarded and leaves thinly sliced
- 8 ounces Brussels sprouts, shredded
- 1 cup grated Pecorino Romano cheese (Optional)
What Makes This Recipe Special
This salad is a perfect balance of fresh, crunchy kale and zesty, tangy flavors. It’s packed with nutrients and has a satisfying texture that makes healthy eating enjoyable. Plus, it’s quick to prepare, making it great for busy days.
Pro Kitchen Tips
- Massage the kale with a little olive oil or lemon juice to soften the leaves and reduce bitterness.
- Use fresh lemon juice for the best tangy flavor in the dressing.
- Let the salad sit for 10 minutes before serving to allow the flavors to meld.
- Use fresh lemon juice for the best tangy flavor in the dressing.
- Let the salad sit for 10 minutes before serving to allow the flavors to meld.
Directions
Whisk together the olive oil, lemon juice, mustard, minced shallot, garlic, salt, and pepper in a small bowl. Set this dressing aside for now. Next, heat a little olive oil in a skillet over medium heat. Toss in the almonds and cook them just until they turn golden and fragrant, which should take about 1 to 2 minutes. In a large bowl, mix the kale, shredded Brussels sprouts, and the toasted almonds. Pour the dressing over everything and give it a good toss to coat all the ingredients. Sprinkle Pecorino Romano cheese on top, then you can either dig in right away or let the salad sit for about 30 minutes to let the flavors really come together.
How To Serve This Dish
Serve this salad as a light lunch or a side dish alongside grilled chicken or fish. It also pairs well with quinoa or roasted vegetables for a complete meal. Adding some toasted nuts or seeds can provide extra crunch.
Leftover Storage Tips
Store leftovers in an airtight container in the refrigerator. For best taste and texture, consume within 1-2 days. Keep any dressing separate until ready to serve to avoid soggy greens.
