Kale & Brussels Sprout Salad

Ingredients

4 Servings 

¼ cup fresh lemon juice 

2 TBS Dijon mustard 

1 TBS minced shallots 

1 tsp minced garlic 

¼ tsp salt 

Fresh ground black pepper to taste 

2 large bunches of kale,  center stem removed

Or, baby kale leaves 

6 – 8  Brussels sprouts, trimmed, and sliced 1/8" 

½ cup extra virgin olive oil 

1/3 cup toasted sliced almonds 

¼ cup dried cranberries 

½ cup shredded fresh parmesan cheese (or less)
Omit for Vegan, or add your favorite vegan shredded cheese 

Method

Combine the lemon juice, mustard, shallots and garlic, salt and pepper in a small bowl. Slowly drizzle in the olive oil and whisk till smooth.  Set aside to let the flavors meld.

In a large bowl, toss the kale and Brussels sprouts with the dressing.  Cover and set aside in the fridge for 30 minutes or more (up to 6 hours).  Just before serving, add the parmesan cheese and toss.  Top with the toasted almonds and cranberries.