shaved kale and brussels sprouts salad
1 bunch of kale, washed and large ribs and stems removed
1 package of brussels sprouts, about 14-17 pcs, washed
1 cup of shredded parmesan cheese
1 cup of sliced almonds
1 tablespoon dijon mustard
juice of 2 lemons
3 tablespoons white wine vinegar
1 ½ tablespoons honey
½ teaspoon salt
pinch of pepper
¼ cup extra virgin olive oil
With a sharp knife, chop the kale in very small, fine pieces - almost shredding it. Do the same with the brussels sprouts. I like to slice the brussels sprouts down the middle once so they aren't rolling all over the place before I start shredding them. Put everything in a salad spinner and clean well. It is important to also dry it very well - becuase wet lettuce never absorbs dressing.
When it's dry, mix the greens with the cheese and almonds in a serving bowl.
To make the dressing, combine all the ingredients except for the oil. While whisking, slowly drip the olive oil in. The slower you add, the more you emulsify your dressing. This creates a dressing that won't separate and will need less oil in the long run.
Dress your salad (I use gloves to really make sure it's coated) 45 minutes before you are ready to eat to allow the kale and brussels sprouts to soften and absorb the flavor.