master

TESTED & PERFECTED RECIPE- Be prepared to love this salad of crisp greens, walnuts & lemony Dijon dressing. It tastes like a healthful, crunchy Caesar.

hbisthebest

Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing - Once Upon a Chef

walnuts, chopped

brussels sprouts, trimmed, halved and thinly sliced

Tuscan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced

coarsely grated or chopped Parmigiano Reggiano

fresh lemon juice, from about 2 lemons

extra virgin olive oil

Dijon mustard

finely chopped shallots, from one large shallot

small clove garlic, minced

salt

freshly ground black pepper

oven

Preheat the oven to 350°F. Line a baking sheet with aluminum foil for easy clean-up. Bake the walnuts for 5-8 minutes, until toasted and fragrant. Keep a close eye on them; they burn quickly.

Combine the brussels sprouts and kale in a large bowl.

Make the dressing by combining all of the ingredients in a small bowl. Pour over the vegetables. Add most of the walnuts and cheese, reserving some to garnish the platter, and toss well. 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 scatter the remaining walnuts and cheese over top. Serve at room temperature.