Shredded Kale and Brussel Sprout Salad

Updated at: Thu, 17 Aug 2023 07:37:27 GMT

Step 1

1.) Fill a large bowl or salad spinner with cold tap water. Cut out the kale stem from each leaf and slice up the remaining portion into thin shredded pieces. Discard the stem or use for cooking later. (I use one large bundle of kale)

Step 2

2.)Soak kale in cool water, occasionally swishing it around to stir up any dirt on the leaves.

Step 3

3.) Peel off the outer layers of leaves on each brussel sprout (you need 1 lb for this recipe). Take a fork and stab it, pushing at most 1.5 cm into the root of the each brussel sprout with the fork. This allows for way better leverage when shredding them on the mandolin. If you don’t have a mandolin you can definitely just finely slice each brussel into shreds with a knife.

Step 4

4.) Once they are all shredded up I add the pieces into the bowl with the kale to soak and clean.

Step 5

5.) Finely mince 1/2 of 1 large shallot this portion will be for the salad dressing. Slice up the remaining half as that will be used as well on top of your salad. Peel and mince 3-4 cloves of fresh garlic.

Step 6

6.) Add your minced shallots and garlic pieces into a separate bowl.

Step 7

7.) Top with the juice of 3 lemons or about 1/2 a cup of lemon juice. Add 1/4 cup of Dijon mustard, 1/2 cup of olive oil, 1/2 tsp of salt and 1/2 tsp of black pepper. Whisk to combine and taste it! Adjust with more salt and pepper if needed.

Step 8

8.) Shred up a cup of fresh Pecorino Romano. Parmesan works too.

Step 9

9.) In a large container with a lid combine 1/2 your kale/brussel sprout mixture, the sliced shallot, 1/2 cup of the grated cheese, 1 tbsp of almond slivers (whole are fine too), 1 tbsp of salted pumpkin seeds and about one cup of dressing. You can add this to your liking as well. Some people like their lettuce saturated while others like subtle amounts.

Step 10

10.) Cover with lid and SHAKE THE SHIT OUT OF IT. Transfer to plate and garnish with more cheese, pumpkin seeds and almond pieces. Hit it with some fresh cracked pepper and top it with more protein if your heart desires. Save the other half of unmixed greens and salad fixings because this will last in your fridge for a few days without becoming wilted and gross! It’s great for your weeks meal prep.

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