Kale and Brussel Sprouts Salad
The OG kale salad to end all kale salads.
Ingredients
- 1 large bunch Tuscan kale about ¾ pound
- 6 ounces brussels sprouts
- ¼ cup raw sunflower seeds
- 1 teaspoon plus ⅓ cup extra-virgin olive oil
- ½ small shallot
- ½ large lemon
- 1 small garlic clove
- 2 tablespoons Dijon mustard
- 2 ounces Parmesan
- Kosher salt
- Freshly ground black pepper
- 1 Pink Lady apple
Instructions
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Preheat oven to 350 degrees. Toss sunflower seed with oil, salt, and pepper. Bake for 7-10 minutes or until fragrant.
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Meanwhile, start to build vinaigrette. Finely chop shallot half and transfer to a medium bowl. Juice lemon half over the bowl. Discard seeds; you should have about 2 Tbsp. juice.
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Using a microplane, finely rate 1 garlic clove into bowl. Whisk in 2 Tbsp. Dijon mustard; season with salt and pepper.
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Wash and dry 1 bunch kale, then pat leaves dry. Strip leaves from thick stems, discarding stems, then thinly slice leaves. Transfer to a large bowl.
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Trim the ends off the brussel sprouts and thinly slice them lengthwise. Add to the bowl with the kale.
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Grate Parmesan.
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Cut apple in half, removing the core and seeds. Thinly slice lengthwise and add to the bowl.
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Whisk the remaining oil into the bowl with the lemon mix.
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Drizzle over the veggies and season with salt and pepper. Toss to coat.
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Add sunflower seeds and cheese, tossing to combine.
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Serve ane enjoy! 😀
