Growing up I was, hands down, the pickiest eater on the planet. Until I was thirteen years old, I survived solely off of chicken fingers, buttered noodles and a carrot stick here and there as necessary. How I didn’t perish from scurvy, I’ve yet to understand, but this may explain my 5’3 frame. Thankfully, I’ve come a very long way sine my pre-teen years but have to admit that, even at 28 years of age, I’ve yet to come around to the whole kale thing. That is, until now.
My step-mom introduced me to this kale and brussels sprouts salad recipe a few months back, and it’s since become a weekly staple around here. I know, my thirteen year old self would be appalled. But apparently the secret to eating kale, which is typically tough and slightly bitter, is chopping it super finely, and loading it up with freshly squeezed lemon, toasted almonds and a generous handful of parmesan. I mean, anything topped with parm is aces in my book, but this recipe in particular is well worth a go!
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- 1/4 cup fresh lemon juice
- 2 Tbsp. Dijon mustard
- 1 minced shallot
- 1 garlic clove, chopped very finely
- 1/4 tsp. salt
- Freshly ground black pepper
- 1 1/2 lbs. kale, center stem discarded, leaves sliced very thinly (like coleslaw!)
- 12 oz. brussels sprouts, trimmed, finely grated or shredded in a food processor
- 1/2 cup plus 1 tbsp. extra-virgin olive oil, divided
- 1/3 cup raw almonds, coarsely chopped
- 1 cup parmesan, grated
- In a small bowl, combine lemon juice, dijon, garlic, salt and pepper and let sit while you prepare the rest.
- Pour 1 tbsp. olive oil in a skillet over medium-high heat. Toss in your almonds, and stir constantly until browned (2-3 minutes). Transfer to a paper towel and sprinkle with salt.
- Whisk remaining 1/2 cup olive oil into your lemon mixture, add salt and pepper to taste.
- Place kale, brussels sprouts and almonds in a large bowl. Drizzle dressing overtop and toss to coat. Sprinkle on parmesan, and give it a good stir.
- Enjoy!
- Will keep, refrigerated, for up to 4 days.
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