Kale and Brussels Sprout Salad with Lemon Dressing
FOR THE DRESSING
- 1 Tablespoon minced Garlic
- 2 Tablespoons Dijon mustard
- 1/4 cup freshly squeezed lemon juice
- 1 1/2 teaspoons lemon zest
- 2 teaspoons honey or agave nectar
- 1/4 cup olive oil
FOR THE SALAD
- 2 Heads of kale
- 1 lb Brussels sprouts, washed and ends trimmed
- 1/2 cup sliced almonds
- 1/2 cup grated Parmesan
In a small bowl, whisk together the garlic, 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 agave nectar to adjust the acidity or sweetness to your personal taste.)
Assemble the salad:
In a food processor pulse 2 heads of kale in batches and dumping into a large bowl. Next pulse Brussels sprouts until shredded and toss with kale. Mix in almonds. Add as much dressing as desired, tossing to combine, then add the cheese and toss. Serve immediately.
Notes if you don’t have a food processor:
To shred the Brussels sprouts, cut off the stems, halve them and using a very sharp knife, cut them into shreds.
To shred the kale, strip the leaves from the stems, stack the leaves on top of one another, roll them up and then cut the roll into ribbons.