ST. LOUIS — Gwin's Tiny Kitchen shares a tasty holiday recipe to add to your table this season.
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Kale and Brussels sprouts salad with lemon-mustard dressing topped with toasted almonds and bacon
Ingredients
For the Lemon Honey Dijon Vinaigrette:
2½ tablespoons fresh lemon juice from 3 lemons
1 tablespoon honey
1 teaspoon Dijon mustard
1 small shallot minced
2 cloves garlic minced
¼ cup extra virgin olive oil
Kosher or sea salt to taste
Freshly ground black pepper to taste
For the Salad:
1 pound Brussels sprouts green and/or purple or a combo
1/2 pound kale
1/2 cup cooked farro
½ cup sliced almonds, toasted
½ cup shredded Pecorino Romano cheese
1/2 cup dried cranberries or fresh pomegranate seeds
1 shallot, thinly sliced
5-6 sliced bacon, cooked and crumbled
Directions
For the Lemon Honey Dijon Vinaigrette:
1. Combine all ingredients on a medium-sized mixing bowl and whisk vigorously until emulsified.
For the Kale Brussels Sprout Salad:
1. With the slicing blade of a food processor set on ALMOST the thinnest setting, slice the brussel sprouts and transfer to a large bowl. Chop the kale. Lightly salt and toss the brussel sprouts and kale and let sit for 10 minutes.
2. Drizzle the vinaigrette and toss until the greens are coated with the vinaigrette. Let the coated brussel sprouts sit 30 minutes or up to 2 hours in the refrigerator.
3. Right before serving, add the toasted almonds, shallots, cranberries, bacon, and Pecorino Romano cheese.
4. Toss gently and serve. Season with kosher salt & freshly ground black pepper, if needed.
5. Enjoy!