Looking for a quick go-to salad that takes 20 minutes to make, and holds up throughout the week? We have you covered. Kale is all the new rage these days, and for good reason. This green superfood is phenomenal combined with the crunchiness of the brussels. For the best results, make the salad in advance and let the kale absorb the dressing overnight to eliminate the bitterness.
Thanksgiving in the Forch household, means everyone is responsible for providing their own dish. This salad was so popular, it even made the cut into Mama’s best-kept Thanksgiving recipes, but also resurfaces on our dinner table at least once a month. Try it out – you will have a new appreciation for kale & brussels! This recipe was adapted from Bon Appétit Online.
Ingredients:
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely grated
1/4 teaspoon kosher salt plus more for seasoning
Freshly ground black pepper
2 large bunches of Kale
2 packages Trader Joes Brussel Sprouts
1 1/2 cups finely chopped carrots
2 tablespoons olive oil
1/3 cup sliced almonds with skin
1 cup grated Manchego cheese
DIRECTIONS:
-Combine lemon juice, Dijon mustard, shallot, garlic, olive oil, salt and pepper in a small bowl. Set aside.
-Toss chopped kale, TJ’s brussels sprouts and chopped carrots in a large mixing bowl.
-Pour dressing on the kale, brussels and carrots. Set aside for 1 hour to enable the kale to absorb the dressing.
-Remove from refrigerator, and add cheese, salt & pepper to taste.
-Garnish with almonds.
A GULP & a Crunch of Kale,
-M
GULP 