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Description
A vibrant and flavorful salad featuring shredded Brussels sprouts and kale, tossed in a tangy lemon-Dijon dressing with toasted walnuts and Parmesan cheese.
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 (about 12 oz) Tuscan or curly kale, thick center ribs removed, thinly sliced (about 5 gently packed cups after slicing)
- 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
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position.
- Toast the walnuts for 5-8 minutes, or until fragrant. Let cool.
- Make the dressing: In a small bowl, whisk together the lemon juice, oil, mustard, shallot, garlic, salt, and pepper.
- Assemble the salad: Combine the Brussels sprouts and kale in a large bowl, and pour the dressing over top.
- Toss to combine.
- Add 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.
Notes
- Allowing the salad to sit for at least 30 minutes helps to soften the vegetables and meld the flavors.
- The salad can be made a few hours ahead and stored in the refrigerator.
- Adjust the amount of lemon juice, oil, and seasonings to your personal preference.