ACS has a lovely habit of calling anything that’s not iceberg or Romaine lettuce “lawn clippings.” It makes me laugh (usually!), and while I definitely see the merit of using these lettuces in dishes like buffalo chicken salad, which lend themselves to iceberg’s crispness, I generally favor a dark, leafy green, like arugula or kale.
That’s why when I saw this kale and Brussels sprouts salad on the Food Network show Farmhouse Rules (which I hope gets renewed, because the recipes all look so good), I knew I’d have to make it. So on Sunday I did, and it was delicious–the raw kale and shredded Brussels sprouts–yummy already–get a great flavor boost from the dressing, which is made from lemon, grated pecorino cheese, Dijon, toasted pine nuts and olive oil. Really tasty and healthy and bright-flavored.
Here’s the recipe, if you’d like to make it yourself:
Kale and Brussels Sprouts Salad
Adapted slightly from this recipe
3 cups Brussels sprouts
1 large bunch Tuscan kale, center stems discarded
1 small clove garlic
1 small shallot
1 cup freshly grated pecorino or Parmesan cheese
1/2 cup extra-virgin olive oil
1/2 cup toasted pine nuts
2 Tbsp. Dijon mustard
3 lemons, zested and juiced
Salt and pepper
In a food processor fitted with a slicing blade, shred the Brussels sprouts. Next, shred the kale, then add garlic and shallot and shred to combine. Set aside.
In a large bowl, whisk together the pecorino, olive oil, pine nuts, mustard, lemon zest and juice and salt and pepper to taste. Add in the shredded vegetables and toss well to combine. Let the salad sit for 10 minutes before serving to allow the dressing to permeate the greens. Eat and enjoy!