Description
A fresh salad combining shredded Brussels sprouts, kale, toasted walnuts, and Parmesan with a zesty lemon-mustard dressing.
Ingredients
1 cup chopped walnuts, plus extra for serving
12 ounces Brussels sprouts, trimmed and shredded (about 5 cups gently packed after shredding)
1 large bunch (about 12 ounces) Tuscan or curly kale, ribs removed and thinly sliced (about 5 cups gently packed after slicing)
1 cup coarsely grated Parmigiano Reggiano cheese, plus extra for serving
¼ cup fresh lemon juice (from approximately 2 lemons)
½ cup extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons finely chopped shallots (from one large shallot)
1 small garlic clove, minced
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Instructions
Preheat the oven to 350°F and position a rack in the middle. Line a baking sheet with aluminum foil or parchment paper for easy cleanup. Toast the walnuts in the oven for 5 to 8 minutes, until fragrant and lightly browned. Watch them carefully, as they can burn quickly.
To make the dressing, whisk together the lemon juice, olive oil, Dijon mustard, shallots, garlic, salt, and pepper in a small bowl.
In a large bowl, combine the shredded Brussels sprouts and sliced kale. Pour the dressing over the vegetables and toss to coat evenly. Add most of the toasted walnuts and grated Parmigiano Reggiano, then toss again.
Let the salad rest at room temperature for at least 30 minutes—or refrigerate for a few hours—to allow the flavors to meld and the vegetables to soften. Taste and season further if needed.
Transfer the salad to a serving dish and sprinkle additional walnuts and cheese on top, if desired. Serve at room temperature.
Notes
Letting the salad rest helps soften the vegetables and blend flavors. Use fresh lemons for the best taste. Keep an eye on walnuts while toasting to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3
- Sodium: 280
- Fat: 28
- Saturated Fat: 7
- Unsaturated Fat: 19
- Carbohydrates: 10
- Fiber: 4
- Protein: 10
- Cholesterol: 15