My friend, Sara, served this salad during a recent visit, and I could not stop eating it. I believe that I had five servings! As you might imagine, it tastes amazing. In fact, their family and others call it the Crack Salad, because it's addictively good.
She makes a very large amount on Sunday, and they eat it throughout the week. The Brussels sprouts and kale do not wilt with the dressing like a standard lettuce would. While she's varied it some, the recipe originally was introduced by Susan Spungen in Bon Appétit in 2011.
1/4 cup organic lemon juice
2 tbs Dijon mustard
1 tbs minced shallot
1 grated clove of garlic
1/4 tsp sea salt
1/4 tsp black pepper
2 large bunches of organic Tuscan kale
12 oz Brussels sprouts, shredded or chopped
1/2 cup organic extra-virgin olive oil (EVO)
1/3 cup almonds with skins
1 cup finely grated Pecorino
2 tbs organic coconut oil
Combine lemon juice, Dijon mustard, shallots, garlic, salt, pepper in a small bowl. Once blended, set the bowl aside to allow time for the flavors to come together.
Remove the stems for the kale so that you just have the leaves. Thinly slice the kale leaves. Chop the Brussels sprouts. Combine the kale and Brussels sprouts into a large bowl.
Put 2 tbs of organic coconut oil into a skillet and turn to medium high heat. Add almonds to the skillet and stir for about 2 minutes until you see golden brown spots. Transfer to a bowl and sprinkle with salt.
Mix the EVO, lemon juice, and salt together to taste for the dressing. Add dressing, cheese and almonds to the large bowel of kale and Brussels sprouts.