Time: 30 minutes to prep. Can be made day before
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard (read your labels no sugar)
1 tablespoon Balsamic Vinegar
1 tablespoon minced shallot
1 small garlic clove, pressed
1/4 teaspoon kosher salt plus more for seasoning
Freshly ground black pepper
2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced
12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
1/2 cup extra-virgin olive oil
Combine lemon juice, Dijon mustard, Balsamic vinegar, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
Slowly whisk olive oil into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD: Dressing, kale mixture, prepared 8 hours ahead. Cover dressing and kale mixture separately and chill.
*Note: this salad is really wonderful. The Kale and Brussels sprouts don’t get saggy, so even the next day it is great as a left over. I took some to work the next day and added chopped cooked chicken and it was just as good.
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