Ingredients
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For Salad
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1 bunch of Tuscan Kale
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1½ cups (132 g) Brussels sprouts
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3 tablespoons (21 g) sliced Almonds
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3 tablespoons (23 g) dried Cranberries
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½ cup (50 g) grated Parmesan Cheese
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For Dressing
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½ cup (120 ml) extra-virgin Olive Oil
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3 tablespoons (45 ml) fresh Lemon Juice
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1½ tablespoons (23 g) Dijon Mustard
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1 Shallot
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2 small cloves of Garlic
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1 teaspoon Salt
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Freshly ground Black Pepper
Directions
Steps
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1
Done
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To make the SaladRemove the stems from the kale and roughly chop the leaves. You should have about 4 cups (220 g). Place in a large mixing bowl. Add the brussels sprouts, if using, along with the almonds, cranberries, and Parmesan. |
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2
Done
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To make the DressingIn a small bowl, mix together the olive oil, lemon juice, mustard, shallot, garlic, salt, and pepper. Pour the dressing over the kale mixture, and toss well. Let marinate in the fridge for at least 1 hour. |
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3
Done
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The salad lasts, covered, about 3 days in the fridge. |
