Salads are not my favorite, I would much rather have my vegetables, roasted or grilled, steamed greens, or incorporated into the main course. But after having a brussels sprout and kale salad once at a restaurant, I quickly changed my perception. I came home determined to recreate the hearty salad. Ever since, this has been on repeat at our house. It keeps well for a few days, doesn’t involve many ingredients and is so SO easy.
For the salad –
3 cups shredded brussels sprouts
3 cups chopped kale (if buying prechopped, chop it even smaller!)
1 green onion, chopped (I use both the green and white parts)
1/2 cup marcona almonds
1/2 cup shaved parmesan cheese
For the dressing –
1/4 cup lemon juice (about one lemon)
1/4 cup olive oil
2 tablespoons Dijon mustard
2 tablespoons honey
Salt and Pepper, to taste
1. Make the dressing: In a small bowl, whisk together the mustard, honey, lemon juice, and olive oil. Season with salt and pepper to taste.Tip – I like to use a hand blender for dressings. It combines everything easily and the ingredients don’t separate over time, which makes it perfect for making ahead.
2. Assemble the salad: In a large bowl, toss the kale, brussels sprouts, green onions, almonds, and parmesan. When ready to eat, toss with the dressing and serve immediately.
adapted from Bon Appétit