Recipe by Angelin Borsics
When you slice Brussels Sprouts thin enough, they can go in any salad--no cooking required. Make it easy on yourself and throw them into the food processor. Mix them with a little kale that you've massaged with lemon juice (to break down the toughness of the leaves) and you have a great salad for any fall dinner table.
- 1⁄2 bunch lacinato kale, stems removed
- 1⁄2 lemon, juice of
- 1⁄2 cup olive oil
- 1 tablespoon Dijon mustard
- 3 tablespoons balsamic vinaigrette
- salt and pepper
- 3 cups thinly sliced Brussels sprouts
- 1⁄4 cup shredded manchego cheese or 1⁄4 cup parmesan cheese
- 2 cups pecans, toasted
Directions See How It's Made
- Add the kale and the lemon juice into a large bowl and massage the juice into the leaves for 2 to 3 minutes. Let the kale marinate for 5 to 7 minutes.
- Meanwhile, make the salad dressing: add the olive oil, mustard, and vinegar to a mason jar or other lidded jar and shake like crazy until the dressing emulsifies. Add salt and pepper to taste.
- Roughly chop the kale into bite-sized pieces and add it back into the bowl. Add the Brussels Sprouts, cheese, and pecans to the kale. Pour the dressing over the salad, toss, and serve.