Kale and Brussels Sprout Salad
by Matt LaBombard
- 2 pounds Brussels sprouts, hard bottom pieces removed
- 1 bunch Lacinato kale, stems removed
- Dijon vinaigrette (link below)
- 1/4 cups slivered almonds
- 2 lemons, cut into wedges
Wash and dry the Brussels sprouts and kale completely.
Fit a food processor with the grating blade.* Fill the feed tube of the processor with Brussels sprouts and process in batches until all are grated. Move to a large bowl.
Slice the kale leaves in half lengthwise and lay half of them on top of one another. Slice into very thin strips. Move to the bowl with Brussels sprouts and repeat with the remaining leaves. Mix the kale and Brussels sprouts together.
In a glass measuring cup combine the ingredients for the vinaigrette and whisk until thoroughly blended.
Pour enough of the vinaigrette on the Brussels sprouts and kale to moisten. Toss so that all of the greens are coated with the vinaigrette. When ready to serve, place on salad plates, top with slivered almonds, and serve with a wedge of lemon.
*If you don’t have a food processor, you can cut the Brussels sprouts with a knife or mandolin. Cut them in half lengthwise then lay flat side down and thinly slice.
Yield: 4-6 servings