Kale and Brussels Sprouts Salad with Bacon and Pecorino

Kale and Brussels Sprouts Salad with Bacon and Pecorino

Ingredients

  • For dressing:
  • 2 Tbs fresh lemon juice
  • 1 Tbs dijon mustard
  • 1 tsp shallot, finely minced
  • 1 small clove garlic, finely minced
  • 1/8 tsp kosher salt
  • Pinch black pepper
  • 1/4 c extra virgin olive oil
  • For salad:
  • 2-3 c thinly sliced kale (approx 1/2 a bunch)
  • 1 lb brussels sprouts, finely shredded using a mandolin or sharp knife
  • 3-4 slices turkey bacon, baked and chopped
  • 1/4 c roasted almonds, chopped
  • 1/2 c Pecorino cheese, finely grated

Directions

  1. Combine all dressing ingredients in a small bowl and mix. (Alternatively, I sometimes throw everything in a mini food processor and let it do the chopping.)
  2. Add in olive oil, whisking (or processing) until combined.
  3. Mix sliced kale and shaved brussels sprouts in a large bowl. Throw in bacon, almonds, and cheese.
  4. Pour dressing over the top and toss salad until all ingredients are distributed throughout.