Contagious Kale Salad

This kale salad is contagious. Everyone who eats it wants the recipe. Even those of our friends and family who don’t cook want to make it! And those who aren’t usually so free with their compliments are quick to commend the cook after tasting it. It literally has spread like a virus – but in the most delicious and nutritious way - among the people we know.

  • Serves: 2
  • Cook Time: 30 minutes
  • 1/4 cup Fresh Lemon Juice
  • 2 tablespoon Dijon Mustard
  • 1 tablespoon Shallots (minced)
  • 1 Garlic Clove (finely grated)
  • 1/4 tsp Kosher Salt
  • Freshly Ground Black Pepper (to taste)
  • 3/4 lb Kale (cut into pieces)
  • 3/4 lb Brussels Sprouts
  • 1/2 cup Extra Virgin Olive Oil (divided)
  • 1/2 cup Raw Almonds (chopped)
  • 1 cup Finely Grated Pecorino or Parmigiano Reggiano
  1. Combine lemon juice, Dijon mustard, shallots, garlic, ½ tsp. salt and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld.
  2. Mix thinly sliced kale and shredded Brussel sprouts in a large bowl.
  3. Measure ½ cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat.
  4. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate.
  5. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
  6. If you would like to prep ahead, do the following: 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.
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