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Shredded Kale and Brussels Sprout Salad with Lemon Dressing

Course Salad
Cuisine American
Keyword kale, kale salad, lemon, Roasted Brussels Sprouts
Prep Time 20 minutes
Servings 8

Ingredients

For the dressing

  • 2 tbsp minced shallots
  • 2 tbsp Dijon mustard
  • ¼ cup freshly squeezed lemon juice
  • 2 tsp lemon zest
  • 2 tsp honey or agave nectar
  • ¼ cup Extra virgin olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

For the salad

  • 2 bunches Lacinato kale (the thinner, flatter leaf variety)
  • 1 bag finely shredded Brussels sprouts (I bought the pre-shredded)
  • ½ cup slivered almonds, toasted
  • ½ cup grated or shaved Parmesan or Pecorino cheese

Preparation

Dressing

  1. 1. In a small bowl, whisk together the shallots, mustard, lemon juice, lemon zest and honey. Stream in the olive oil while whisking continuously until well combined. Season the dressing with salt and pepper to taste. (You can add more lemon juice or honey/agave nectar to adjust the acidity or sweetness to your taste.)

Salad

  1. 1. To shred the kale, take a sharp knife and cut the leaves from the ribs, stack the leaves on top of one another, roll them up and then cut the roll into ribbons. Cut long ribbons down as needed.

  2. 2. In a large bowl, toss together the shredded kale, shredded brussels sprouts, toasted almonds, and grated cheese. Add dressing, tossing to combine. Garnish with more cheese (I did shaved, this time). This can be made a few hours ahead.