Even if you think you don’t like kale or Brussels sprouts, or both, I promise the salad is delicious and it holds up even dressed for days afterwards. A great crowd-pleaser for large gatherings.
Ingredients
Dressing:
- 1/4 cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon minced shallot
- 1 small garlic clove, finely grated
- 1/2 cup extra-virgin olive oil
- salt and freshly ground black pepper to taste
Salad:
- 2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced
- 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
- 1 cup finely grated Pecorino
- 1/3 cup fresh pomegranate seeds
Instructions
- Mix kale and shredded brussels sprouts in a large bowl.
- Combine lemon juice, mustard, shallot, garlic, olive oil, salt, and pepper in a mason jar. Shake vigorously until well combined. For a smoother dressing, use a hand blender to emulsify.
- Dress salad and toss. Add Pecorino and pomegranate seeds and toss again.
