Adapted from Bon Appétit, November 2011
Ingredients:
2 T lemon juice
1 T Dijon mustard
1 t minced shallot
1/2 small garlic clove, minced or grated
1/8 t kosher salt, plus more for seasoning
Freshly ground black pepper
1/4 c extra virgin olive oil, divided
1 bunch Lacinato kale, center rib discarded, leaves shredded
6 oz. Brussels sprouts, trimmed, finely shredded with a mandoline
1/4 c almonds with skins
1/2 c finely grated pecorino
Methodology:
Combine lemon juice, mustard, shallot, garlic, salt, and a pinch of pepper in a small bowl. Set aside to allow shallot and garlic to mellow.
Measure 1/4 c oil into a cup. Spoon 1 T oil from cup into 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. Set aside to cool. When almonds are cool, chop roughly.
Slowly whisk remaining oil into lemon-mustard mixture. Season dressing to taste. Whisk in 1/4 c cheese.
Mix kale and Brussels sprouts in your salad bowl. Add dressing and cheese to kale mixture; toss to coat. Season with salt and pepper. Garnish with almonds.
Variations:
- If your Brussels sprouts are very small, they will be a beast to shred. Pulse the kale and Brussels sprouts in a food processor until they’re a consistency you like instead!
- Replace the toasted almonds with pecans, and add some chopped dried cranberries or currants.
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