Kale Salad – Snapperwhipper

When I really think about it, I was never a big fan of kale…but that was really only because I had never given it a chance. I love spinach and would frequently skip all things kale if I had the option. Luckily, that all changed this past Christmas when Ryan and I attended a couples potluck dinner. As I was talking with friends I served myself some salad without realizing it was kale. A few bites in and I was sold! Ryan and I now joke all the time that we could eat this salad every night. It serves a group well and delivers a ton of flavor! The dressing is key and I frequently make extra to tuck in the fridge for throwing together quick salads during the week! So big thanks to my friend Ashley who made me a “kale lover” for life!
Xx, Heather

-INGREDIENTS-

2 bunches tuscan kale, center stem discarded, julienned

1 pound brussel sprouts, trimmed and thinly sliced

1/2 cup sliced almonds

1 cup grated parmesan or asiago

1 cup Lemon Dressing:

1 shallot

1/4 cup fresh lemon juice

1 tablespoon sea salt

1 3/4 cup extra virgin olive oil

pepper to taste

-PREPERATION-

1. Preheat oven to 350 degrees F. Toast almonds for about 10 minutes until golden brown. Set aside and cool.

2. While almonds are toasting, make the lemon dressing. In a bowl or food processor, combine shallot, lemon juice and salt. If using a food processor, leave motor running and add olive oil slowly. If not, whisk dressing while adding olive oil slowly. Add pepper to taste.

3. In a large mixing bowl, combine kale, brussel sprouts, parmesan and almonds. Slowly toss with dressing a little at a time until you have the desired amount.

4. Serve salad. Makes about 4 1/2 cups.