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Kale & Brussels Sprout Salad With Walnuts, Parmesan & Lemon-Mustard Dressing
Ingredients
- 1 cup walnuts, chopped
- 1 pound brussels sprouts, trimmed, halved and thinly sliced
- 1 pound Tuscan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced
- 1 cup coarsely grated or chopped Parmigiano Reggiano
- 1/4 cup fresh lemon juice, from about 2 lemons
- 1/2 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons finely chopped shallots, from one large shallot
- 1 small clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
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