Kale Salad

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  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.

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