Servings: 6-8
Ingredients
Salad
- 1 cup almonds, sliced
- 1 lb brussels sprouts, trimmed, cut in half, thinly sliced
- 1 lb curly or tuscan kale (1 large bunch), remove thick center rib, sliced
- 1 cup coarsely grated Parmigiano Reggiano (optional)
Dressing
- 1/4 cup fresh lemon juice (2 lemons)
- 1/2 cup extra virgin olive oil
- 1 tbs Dijon mustard
- 2 tbs finely chopped shallots, from one large shallot
- 1 small clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Instructions
- Combine the brussels sprouts and kale in a large bowl.
- Make the dressing by combining ingredients in a small bowl. Pour over the vegetables. Add the almonds and cheese, toss. Let the salad sit at room temperature for 30 minutes (or up to a few hours in the fridge) to allow the flavors to meld and the vegetables to soften. Taste and adjust seasoning if necessary. Enjoy
Courtesy of Dr Benjamin Rush Supplements