Kale and Brussels Sprouts Salad


4 cups roughly chopped lacinato kale

8 large (raw) brussels sprouts, sliced very, very thin

1/3 cup roughly chopped almonds

3 heaping tablespoons freshly grated Parmesan cheese

2 tbsp olive oil

1 tbsp red wine vinegar

2 squeezes honey




Preheat the oven to 350 degrees.

Place the chopped almonds on a piece of tin foil and place in the oven to toast. Check after four minutes --- they burn quickly and you want them just golden brown. When toasted, remove almonds from the oven and let cool.

Toss together the chopped kale and shaved brussels sprouts together in a large bowl. Add the chopped almonds and the cheese and toss again.

To make the dress, combine the olive oil, vinegar, honey and a pinch of salt and pepper in a small bowl. Drizzle the dressing over the salad and mix well. Eat immediately or keep salad up to five days in the fridge.


15 minutes