Kale and Brussels sprout salad for a healthy winter meal

Ingredients for Kale and Brussels sprout salad

• 60 ml fresh lemon juice

• 30 ml Dijon mustard

• 15 ml minced shallot

• 1 small garlic clove, finely grated

• 1 g kosher salt, plus more for seasoning

• freshly ground black pepper

• 450 g Tuscan kale, centre stem discarded, leaves thinly sliced

• 340 g brussels sprouts, trimmed, finely grated or shredded with a knife

• 120 ml extra-virgin olive oil, divided

• 50 g almonds with skins, coarsely chopped

• 120 g finely grated pecorino

How to make Kale and Brussels sprout salad

1. Combine the lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon of salt, and a pinch of pepper in a small bowl. Stir well to blend and set aside to allow the flavours to meld.

2. In a large bowl, mix together the thinly sliced kale and shredded Brussels sprouts.

3. Measure 120 ml of oil into a measuring jug. Spoon 1 tablespoon (15 ml) of oil from the jug into a small frying pan and heat over medium-high heat.

4. Add the almonds to the frying pan and stir frequently until they are golden brown in spots, about 2 minutes. Transfer the toasted nuts to a plate lined with kitchen paper and sprinkle lightly with salt.

5. Slowly whisk the remaining olive oil from the jug into the lemon juice mixture. Season the dressing to taste with salt and pepper.

6. Prepare the dressing, kale mixture, and toasted almonds up to 8 hours in advance. Cover the dressing and kale mixture separately and chill in the fridge. Leave the almonds covered at room temperature.

7. When ready to serve, add the dressing and cheese to the kale mixture and toss to coat evenly. Season lightly with additional salt and pepper if desired.

8. Garnish the salad with the toasted almonds before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.