Raw Kale and Brussels Sprout Salad

Raw Kale and Brussels Sprout Salad

Adapted from Bon Appétit November 2011

Serves 4

More slaw like than salady, this is best the next day, or a few hours after itʼs been tossed with the dressing, in my opinion. The dressing wilts the vegetables slightly, making them softer and more palatable.

1.5 to 2 cups (not packed) finely chopped kale leaves (in the food processor, using
the metal blade)
9 oz Brussels sprouts, trimmed and thinly sliced (using the slicing blade of the food
processor, a mandolin, or a knife)
juice of 2 lemons (about 1/4 cup)
2 Tbsp Dijon mustard
1 Tbsp minced shallot
1 garlic clove, minced
kosher salt
freshly ground black pepper
about 1/2 cup extra-virgin olive oil
handful of walnuts or almonds (about 1/3 cup), drizzled with olive oil and salt and
toasted for about 10 minutes at 350 degrees
finely grated parmesan or pecorino cheese

Combine the kale and brussels sprouts in a large bowl. In a small bowl, whisk together the shallot, garlic, lemon juice, and dijon mustard. Whisk in the olive oil in a slow, steady stream. Season to taste with kosher salt and pepper. Pour about half the dressing over the vegetables and toss to coat evenly. Add more dressing to taste and allow to sit at room temperature for a couple hours to allow the vegetables to wilt a little and the flavors to meld; serve topped with nuts and cheese
and extra dressing on the side.