Kale and Brussels Sprout Salad

Ingredients for Kale and Brussels Sprout Salad

• 60ml fresh lemon juice

• 2 tablespoons Dijon mustard

• 1 tablespoon minced shallot

• 1 small garlic clove, finely grated

• 1/4 teaspoons kosher salt plus more for seasoning

• Freshly ground black pepper

• 2 large bunches of Tuscan kale (about 675g total), centre stem discarded, leaves thinly sliced

• 350g brussels sprouts, trimmed, finely grated or shredded with a knife

• 120ml extra-virgin olive oil, divided

• 80ml almonds with skins, coarsely chopped

• 150g finely grated Pecorino

Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoons salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavours meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.

Measure 120ml oil into a cup. Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.

Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.

Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.