Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing
Be prepared to love this salad of crisp greens, walnuts and lemony Dijon dressing. It tastes like a healthful, crunchy Caesar.
Foto: Once Upon a Chef
Ingredients
- 1 cup walnuts, (chopped, plus more for serving)
- 12 oz Brussels sprouts, (trimmed and shredded (about 5 gently packed cups after shredding))
- 1 large bunch
- 1 cup coarsely grated Parmigiano Reggiano cheese (plus more for serving)
- ¼ cup fresh lemon juice, (from about 2 lemons)
- ½ cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons finely chopped shallots, (from one large shallot)
- 1 small clove garlic, (minced)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Steps
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Toast the nuts: Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Line a baking sheet with aluminum foil or parchment paper for easy clean-up. Bake the walnuts for 5 to 8 minutes, until toasted and fragrant. Keep a close eye on them; they burn quickly.
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Make the dressing: In a small bowl, whisk together the lemon juice, oil, mustard, shallot, garlic, salt, and pepper.
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Assemble the salad: Combine the Brussels sprouts and kale in a large bowl, and pour the dressing over top. Toss to combine. Add the most of the walnuts and cheese and toss again. Let the salad sit at room temperature for at least 30 minutes (or up to a few hours in the fridge) to allow the flavors to meld and the vegetables to soften. Taste and adjust seasoning if necessary. Transfer to a serving dish and sprinkle more walnuts and cheese over top, if you like. Serve at room temperature.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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