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Wednesday, December 7, 2011
A Great Kale Salad Recipe
Kale and Brussels Sprout Salad
1/4cupfresh lemon juice
1small garlic clove, finely grated
1/4teaspoonkosher salt plus more for seasoning
2large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced
12ouncesbrussels sprouts, trimmed, finely grated or shredded with a knife
1/2cupextra-virgin olive oil, divided
1/3cupalmonds with skins, coarsely chopped
Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.DO AHEADDressing, 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.