Borrowed directly from ‘Gatherings’ by Jan Scott and Julie Van Rosendaal, not only did we love this salad, but I loved the fact that I could have the kale and Brussels sprouts all cleaned and chopped in my fridge a couple of days in advance.  Having everything ready makes for a wonderfully quick and fresh weeknight meal (with anything barbecued), especially on these crazy hot summer nights – enjoy!

Lemon, Kale and Brussels Sprout Salad

1 small bunch kale, cleaned, ribs removed and chopped

10-12 Brussels sprouts, cleaned, ends cut off, halved lengthwise and cut into thin strips

1 tart apple or ripe pear, chopped

1/2 c. roasted, salted, chopped almonds

1/2 c. freshly grated Parmesan or Pecorino

Dressing

1/3 c. olive oil AND 1/4 c. lemon juice

2 T. grainy mustard

1 clove of garlic, minced

1 T. honey

salt and freshly ground pepper to taste

Add the kale, Brussels sprouts and apple (or pear) to a large salad bowl and have the almonds and cheese ready.  To make the dressing, add all ingredients to a container or jar with a good seal, give it a good shake to mix, taste for seasonings and then dress and toss the salad as you would.  Sprinkle with the almonds and cheese and serve it up!

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