Tuesday, April 8, 2014

Kale and Brussels Sprouts Salad with Bacon and Pecorino


I have my favorite side dishes...everyone does....mine typically include potatoes...and sour cream....and butter.  Ok, ok...I really like mashed potatoes but you know who doesn't....my waist line.  So again, we go in search of healthier options that don't taste like we are eating grass!

Well friends, we had great success with this one!  A great combination of flavors, easy to prepare in advance as I believe raw kale needs to sit in its dressing for a while to tenderize it a bit.  I know this is gonna sound odd, but I even think you could leave the bacon out.

Sacrilege I know but seriously, the salad is packed with so much flavor already that I don't think it really needs the additional bacon.

Try it with it first and then let me know what you think!

Kale and Brussels Sprouts Salad with Bacon and Pecorino
For dressing:

the juice from 2  fresh lemons
2 tablespoons dijon mustard
1 shallot, finely minced
3 cloves garlic, finely minced
1/2 teaspoon kosher salt
Pinch black pepper
1/2 cup extra virgin olive oil

For salad:
4 cups shredded kale
1 lb brussels sprouts, finely shredded using a food processor
3-4 slices bacon, baked and chopped
1 cup roasted almonds
1 cup Pecorino cheese, finely grated

I shredded both the kale and the brussel sprouts in the food processor separately.

Combine all dressing ingredients in a small bowl and mix. (Alternatively, I sometimes throw everything in a mini food processor and let it do the chopping.) Add in olive oil, whisking (or processing) until combined.
Mix sliced kale and shaved brussels sprouts in a large bowl. 

Throw in bacon, almonds, and cheese.
 
Pour dressing over the top and toss salad until all ingredients are distributed throughout.
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