Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing - 13g Carbs, 5g Fiber, 3g Sugar
From: www.onceuponachef.com - By Jennifer Segal, inspired by Bon Appètit.
> For the Salad
1 cup walnuts, chopped
1 lb brussels sprouts, trimmed, halved and thinly sliced
1 lb Tuscan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced
1 cup coarsely grated or chopped Parmigiano Reggiano
> For the Dressing
1/4 cup fresh lemon juice, from about 2 lemons
1/2 cup extra virgin olive oil
1 Tbsp Dijon mustard
2 Tbsp finely chopped shallots, from one large shallot
1 small clove garlic, minced
1/2 tsp salt
1/4 tsp freshly ground black pepper
Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil for easy clean-up. Bake the walnuts for 5-8 minutes, until toasted and fragrant. Keep a close eye on them; they burn quickly.
Combine the brussels sprouts and kale in a large bowl.
Make the dressing by combining all of the ingredients in a small bowl. Pour over the vegetables. Add most of the walnuts and cheese, reserving some to garnish the platter, and toss well. Let the salad sit at room temperature for at least 30 minutes (or up to a few hours in the fridge) to allow the flavors to meld and the vegetables to soften. Taste and adjust seasoning if necessary. Transfer to a serving dish and scatter the remaining walnuts and cheese over top. Serve at room temperature.
Nutrition per Serving: 256 Calories, 20g Fat, 4g Saturated fat, 10mg Cholesterol, 13g Carbs, 5g Fiber, 3g Sugar, 10g Protein, 432mg Sodium
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