Like a lot of women, I am a member of a book club. Our club is kind of a “bad girls” book club. Oh, we do read the books (most of the time) & we do spend a fair amount of time discussing them, but the books are mostly just a reason for getting together to eat great food & drink wine! My food contribution last night was a delicious & easy to make winter salad of Shaved Brussels Sprouts, Toasted Almonds & Kale with a VERY Lemon-y dressing & lots of freshly grated Parmesan. So yummy & the girls loved it!
Shaved Brussels Sprouts & Kale Winter Salad
1 large bunch of Tuscan kale, pulled off the stem & torn into bite sized pieces
1.5 - 2 lbs brussels sprouts, sliced in a food processor through the feed tube with the
slicing disc or cut thinly by hand
1 c finely grated parmesan cheese
1/2 c almonds, toasted & chopped coarsely
Toss above together in a large bowl. Pour the dressing over, toss again and let sit for 10 minutes or more so that the flavors have a chance to develop and the salad has time to get tender from the lemon juice.
1/2 c extra virgin olive oil
1 clove garlic, chopped finely
1 small shallot, halved & slivered finely
2 T Dijon mustard
zest & juice of 3 lemons
salt & freshly ground pepper
Put the mustard, juice and zest in a bowl along with the shallot and the garlic, salt & pepper. Add the oil in a steady stream whisking to incorporate. Pour over the salad and mix with your hands to insure that it gets well distributed to every leaf.
It seems like this is way too much lemon but with the cheese, the nuts and the heartiness of the kale and Brussels sprouts...it is perfect!
As an added bonus, this salad keeps just fine for a day in the fridge and if you add some crispy bacon, hard cooked egg and some cooked chicken, you have a mighty fine lunch or light dinner!
Voted Best Caterer for Tuolumne and Calaveras Counties 2016