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Kale and Brussels Sprout Salad

Susan Spungen
  • minutes
  • Serves 8 to 10

INGREDIENTS

12 oz

Brussels sprouts

1

Garlic clove, small

1 tbsp

Shallot

2

large bunches Tuscan kale

2 tbsp

Dijon mustard

1/4 cup

Lemon juice, fresh

1

Black pepper, Freshly ground

1/4 tsp

Kosher salt plus more

1/2 cup

Olive oil, extra-virgin

1/3 cup

Almonds with, skins

1 cup

Pecorino