Recipe: Kale & Brussels Sprouts with Vinaigrette

Kale-and-Brussel-Sprouts

Vinaigrette:

1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 small minced shallot
2 garlic cloves, finely grated
1/4 teaspoon kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil

2 slices bacon
1 large bunch kale, thinly sliced
12 ounces brussels sprouts, thinly sliced
1/4 cup sliced almonds
2 Tbsp fresh parmesan

Make the vinaigrette in a jar with a tightly-fitted lid. Combine all ingredients in the jar, and shake vigorously- the mustard creates an emulsion, and despite it being an acid/oil dressing, it generally will not separate when stored in the refrigerator. This vinaigrette is more than needed for this recipe, and is lovely on salads as well. Set aside to chill.

In a large saute pan, crisp up the two slices of bacon. Remove cooked bacon from pan and drain on paper towels. With the pan still hot and containing the bacon grease, add entire pile of kale and brussels sprouts. It will be a lot for the pan, but they will cook and soften quickly. Toss and turn gently with tongs for 1-2 minutes— you just want it lightly wilted— then remove to a salad bowl. Add the crumbled bacon, almonds, and parmesan cheese, and toss with 2 Tbsp of the prepared vinaigrette.

Prepare to be amazed. I could eat this every day, it’s so ridiculously good.

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