Kale and Brussels Sprout Salad - 8.7g Carbs, 3.3g Fiber, 2g Sugars, 5.5g Net Carbs
From: www.bonappetit.com - Recipe by Susan Spungen - Published: November 2011
Servings: 8–10
1/4 cup fresh lemon juice
2 Tbsp Dijon mustard
1 Tbsp minced shallot
1 small garlic clove, finely grated
1/4 tsp kosher salt, plus more for seasoning
Freshly ground black pepper
2 large bunches of Tuscan kale (about 1 1/2 lb total), center stem discarded, leaves thinly sliced
12 oz brussels sprouts, trimmed, finely grated or shredded with a knife
1/2 cup extra-virgin olive oil, divided
1/3 cup almonds with skins, coarsely chopped
1 cup finely grated Pecorino
Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
Do Ahead:
Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.
Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
Servings: 10
Nutrition per Serving: 195.6 Calories, 70.3% Calories from Fat, 15.3g Fat, 3.2g Saturated Fat, 8mg Cholesterol, 303.9mg Sodium, 8.7g Carbs, 3.3g Dietary Fiber, 2g Total Sugars, 5.5g Net Carbs, 8.1g Protein
Posted by: chefgloria1030@yahoo.com
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