Kale and Brussels Sprouts Salad
Kale and brussels sprouts salad is a quick and easy salad that you can toss together in just 20 minutes! If you’re a salad type person, this is right up your alley. If you’re not a salad type person, you’re still going to love this! This fresh and crunchy salad will make a kale lover out of anyone! The great thing about this kale and brussels sprouts salad is that it actually gets better with time. The kale and brussels sprouts can stand up to the dressing without becoming soggy, so you can easily make it hours before you’re ready to serve. How to make kale and brussels sprouts salad Wash, remove the ribs, and chop 1/2 of a bunch of kale into small bite size pieces. Next, thinly slice 8-10 brussels sprouts. Add 1/4 cup parmesan cheese and 1/4 cup slivered almonds to the mix. Artzy Foodie Pro Tip: To quickly slice the brussels sprouts, add them to a food processor fitted with a slicing blade. The dressing Next comes the super flavorful dressing. The dressing is a simple aioli made in the food processor. Add an egg, 1 tsp dijon mustard, the juice of 1/2 a lemon juice, and salt and pepper to taste to the food processor. Then with the food processor on high, very slowly drizzle in 1 cup of oil until it thickens. Artzy Foodie Pro Tip: The raw egg is optional. Omitting the egg will result a thinner dressing. Toss the salad and dressing together. Because this salad gets better with time, you can make it and dress it, up to 8 hours before serving. Just before serving, top with more parmesan cheese and slivered almonds. Storage Store your salad in an air tight container in the refrigerator for 4-5 days. If you like this recipe, be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! A fresh, crunchy salad that will make a kale lover out of anyone!