Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing



Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing
Servings: 6-8
Ingredients For the Salad:

– 1 cup walnuts, chopped
– 1 pound Brussels sprouts, trimmed, halved and thinly sliced
– 1 pound Tuscan or curly kale (about 1 large bunch), thick center rib
removed, leaves thinly sliced
– 1 cup coarsely grated or chopped Parmigiano Reggiano

For the Dressing:

– 1/4 cup fresh lemon juice, from about 2 lemons
– 1/2 cup extra virgin olive oil
– 1 tablespoon Dijon mustard
– 2 tablespoons finely chopped shallots, from one large shallot
– 1 small clove garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon freshly ground black pepper


1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil for
easy clean-up. Bake the walnuts for 5-8 minutes, until toasted and
fragrant. Keep a close eye on them; they burn quickly.
2. Combine the brussels sprouts and kale in a large bowl.
3. Make the dressing by combining all of the ingredients in a small
bowl. Pour over the vegetables. Add most of the walnuts and cheese,
reserving some to garnish the platter, and toss well. Let the salad sit at
room temperature for at least 30 minutes (or up to a few hours in the
fridge) to allow the flavors to meld and the vegetables to soften. Taste
and adjust seasoning if necessary. Transfer to a serving dish and scatter
the remaining walnuts and cheese over top. Serve at room temperature.


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