Kale & Brussels Sprout Salad with Walnuts & Lemon-Mustard Dressing
Servings Prep Time
4people 8-10minutes
Cook Time Passive Time
5-8minutes 13-18minutes
Servings Prep Time
4people 8-10minutes
Cook Time Passive Time
5-8minutes 13-18minutes
Ingredients
  • 1cup walnutschopped
  • 1lb brussel sproutstrimmed, halved, and thinly sliced
  • 1lb curly kale(about 1 large bunch) thick center rib removed, leaves torn into bite size pieces
  • 1/4cup lemon juicefresh from about 2 lemons, divided (use 1 tablespoon to massage kale, remaining for dressing)
  • 1/2cup olive oilextra virgin, divided (use 1 tablespoon to massage kale, remaining for dressing)
  • 1Tbsp Dijon mustard
  • 2Tbsp shallotsfinely chopped from one large shallot
  • 2small cloves garlicminced
  • 3/4tsp saltdivided (use /4 teaspoon to massage kale, remaining for dressing)
  • 1/4tsp black pepper
Instructions
  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper for easy clean-up. Bake the walnuts for 5-8 minutes, until toasted and fragrant. Keep a close eye on them; they burn quickly.
  2. In a large bowl combine kale leaves, 1 tablespoon olive oil, 1 tablespoon lemon juice and 1/4 teaspoon salt. Vigorously massage kale for 5 mins. After 5 mins the kale will have softened, decreased in size and will taste less bitter.
  3. Add the brussels sprouts into the large bowl with kale.
  4. Make the dressing by combining all of the remaining ingredients in a small bowl. Pour over the vegetables. Add the walnuts and toss well. Let the salad sit at room temperature for at least 30 minutes (or up to a few hours in the fridge) to allow the flavors to meld. Taste and adjust seasoning if necessary. Serve at room temperature.
Recipe Notes

Optional: top with  1 cup coarsely grated Parmigiano Reggiano.