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–+ servings
Cooking school Asheville

Kale and brussels sprout salad

Easy salad that lasts
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Prep Time 15 minutes
Course Salad
Cuisine American
Servings 4 people

Equipment

  • Knife and board
  • jar for vinaigrette

Ingredients
  

  • 1 Lacinato kale sliced thin, spines removed
  • 1/2 lb Brussels sprouts
  • 1/2 cup Hazelnuts roasted
  • 1/2 cup grated parmesan

Dressing

  • 1/3 cup Red wine vinegar or other vinegar, lemon juice
  • 2/3 cup olive oil
  • 1 tsp Raw honey
  • 2 shakes salt
  • 2 shakes pepper garlic optional

Instructions
 

  • Slice the the sprouts and kale thinly, remove any hard parts
  • Shake the dressing ingredients well to emulsify
  • Massage the salad well with the dressing
  • Mix in the parmesan and roasted nuts
  • This salad can keep in the fridge for 5 days
Keyword beginner, cold, dressing, easy, greens, salad, side, summer
Tried this recipe?Let us know how it was!