Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing

Allow me to introduce you to my new favorite salad!  I have made this kale and Brussels sprout salad three out of the last four weeks.  It makes 6 to 8 servings, and each time Roger and I have finished it all up by ourselves over the week without getting tired of it.    The beauty of this salad is that it remains delightfully crunchy even a few days after you’ve made it.

Believe me when I say that this salad has a lot going for it.  The lemon-mustard dressing is light and screams summer.  Sometimes, I’ve found that lemon and mustard can overpower my taste buds—but, in this case, the dressing is both flavorful and delicate at the same time.  I’m a fan of sweet and savory notes, and the raisins and Parmesan provide that beautifully.  Add in the crunchy toasted walnuts, and you’re in for a very delicious and satisfying salad.

Make this kale and Brussels sprout salad to accompany just about anything—steak, chicken, pork, or fish.  It’s frantastic!

Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing

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Makes 6 to 8 servings

Ingredients for the Salad

• 1 cup walnuts, chopped
• 1 pound Brussels sprouts, trimmed, halved and thinly sliced
• 1 pound Tuscan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced
• 1/2 cup raisins
• 1 cup coarsely grated or chopped Parmesan cheese

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Ingredients for the Dressing

• 1/4 cup fresh lemon juice, from about 2 lemons
• 1/2 cup extra virgin olive oil
• 1 tbl. Dijon mustard
• 2 tbl. finely chopped shallots, (about one large shallot)
• 1 small clove garlic, minced
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

Directions

Preheat the oven to 350° F.  Line a baking sheet with aluminum foil for easy clean-up. Bake the walnuts for 4 until toasted and fragrant.  Keep a close eye on them; they burn quickly.

Combine the Brussels sprouts, kale, and raisins 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.

Source:  Slightly adapted from a Once Upon a Chef recipe