FOR SALAD:
1 bunch of Tuscan kale
1½ cups (132 g) brussels sprouts,
grated or finely sliced (non-compulsory)
3 tablespoons (21 g) sliced almonds
3 tablespoons (23 g) dried cranberries
½ cup (50 g) grated Parmesan cheese
FOR DRESSING:
½ cup (120 ml) extra-virgin olive oil
3 tablespoons (45 ml) recent lemon juice
1½ tablespoons (23 g) Dijon mustard
1 shallot, minced
2 small cloves of garlic, minced
1 teaspoon salt
Freshly floor black pepper, to style
Instructions:
1. To make the salad: Take away the stems from the kale and roughly chop the
leaves. It is best to have about 4 cups (220 g). Place in a big mixing bowl.
Add the brussels sprouts, if utilizing, together with the almonds, cranberries, and
Parmesan.
2. To make the dressing: In a small bowl, combine collectively the olive oil, lemon juice,
mustard, shallot, garlic, salt, and pepper. Pour the dressing over the kale
combination, and toss effectively. Let marinate within the fridge for no less than 1 hour.
3. The salad lasts, lined, about 3 days within the fridge.
