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Kale & Brussels Sprout Salad W/ Pomegranate & Almonds Kale

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Kale & Brussels Sprout Salad W/ Pomegranate & Almonds Kale Kale & Brussels Sprout Salad w/ Pomegranate & Almonds Kale & Brussels Sprout Salad w/ Pomegranate & Almonds Ingredients Ingredients ½ cups lemon juice 4 tbs Dijon mustard ½ cups lemon juice 4 tbs Dijon mustard 2 tbs shallots, minced 2 small garlic cloves, finely grated 2 tbs shallots, minced 2 small garlic cloves, finely grated ½ tsp kosher salt + more for seasoning black pepper, freshly ground ½ tsp kosher salt + more for seasoning black pepper, freshly ground 2 large bunches (1 1/2 pounds) kale, center stem discarded, leaves thinly sliced 2 large bunches (1 1/2 pounds) kale, center stem discarded, leaves thinly sliced 1 lb brussels sprouts, trimmed, finely grated or shredded with a knife 1 lb brussels sprouts, trimmed, finely grated or shredded with a knife 1/3 cup pomegranate seeds 1/3 cup almonds w skins, coarsely chopped 1/3 cup pomegranate seeds 1/3 cup almonds w skins, coarsely chopped 1 pecorino or Parmesan cheese, finely grated 1 pecorino or Parmesan cheese, finely grated 1 cup extra-virgin olive oil, divided 1 cup extra-virgin olive oil, divided Directions Directions Vinaigrette: Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 teaspoon kosher salt, and a Vinaigrette: Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 teaspoon kosher salt, and a pinch or two of pepper in a small bowl. Stir to blend; set aside to let flavors meld.In a medium pinch or two of pepper in a small bowl. Stir to blend; set aside to let flavors meld.In a medium bowl, stir together yogurt, cream cheese, mozzarella, parmesan and cayenne pepper and set bowl, stir together yogurt, cream cheese, mozzarella, parmesan and cayenne pepper and set aside. aside. In a large bowl, mix thinly sliced kale and shredded brussels sprouts In a large bowl, mix thinly sliced kale and shredded brussels sprouts Measure 1 cup oil into a cup. Spoon 1 tablespoon oil from the cup into a small skillet; heat over Measure 1 cup oil into a cup. Spoon 1 tablespoon oil from the cup into a small skillet; heat over medium -high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt. minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt. Slowly whisk remaining olive oil in cup into lemon juice mixture. Season dressing to taste with Slowly whisk remaining olive oil in cup into lemon juice mixture. Season dressing to taste with salt and pepper. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt salt and pepper. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds and pomegranate seeds and pepper. Garnish with almonds and pomegranate seeds They taste wonderful with a sunny-side up egg Kale & Brussels Sprout Salad w/ Pomegranate & Almonds Kale & Brussels Sprout Salad w/ Pomegranate & Almonds Ingredients Ingredients ½ cups lemon juice 4 tbs Dijon mustard ½ cups lemon juice 4 tbs Dijon mustard 2 tbs shallots, minced 2 small garlic cloves, finely grated 2 tbs shallots, minced 2 small garlic cloves, finely grated ½ tsp kosher salt + more for seasoning black pepper, freshly ground ½ tsp kosher salt + more for seasoning black pepper, freshly ground 2 large bunches (1 1/2 pounds) kale, center stem discarded, leaves thinly sliced 2 large bunches (1 1/2 pounds) kale, center stem discarded, leaves thinly sliced 1 lb brussels sprouts, trimmed, finely grated or shredded with a knife 1 lb brussels sprouts, trimmed, finely grated or shredded with a knife 1/3 cup pomegranate seeds 1/3 cup almonds w skins, coarsely chopped 1/3 cup pomegranate seeds 1/3 cup almonds w skins, coarsely chopped 1 pecorino or Parmesan cheese, finely grated 1 pecorino or Parmesan cheese, finely grated 1 cup extra-virgin olive oil, divided 1 cup extra-virgin olive oil, divided Directions Directions Vinaigrette: Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 teaspoon kosher salt, and a Vinaigrette: Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 teaspoon kosher salt, and a pinch or two of pepper in a small bowl. Stir to blend; set aside to let flavors meld.In a medium pinch or two of pepper in a small bowl. Stir to blend; set aside to let flavors meld.In a medium bowl, stir together yogurt, cream cheese, mozzarella, parmesan and cayenne pepper and set bowl, stir together yogurt, cream cheese, mozzarella, parmesan and cayenne pepper and set aside. aside. In a large bowl, mix thinly sliced kale and shredded brussels sprouts In a large bowl, mix thinly sliced kale and shredded brussels sprouts Measure 1 cup oil into a cup. Spoon 1 tablespoon oil from the cup into a small skillet; heat over Measure 1 cup oil into a cup. Spoon 1 tablespoon oil from the cup into a small skillet; heat over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt. minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt. Slowly whisk remaining olive oil in cup into lemon juice mixture. Season dressing to taste with Slowly whisk remaining olive oil in cup into lemon juice mixture. Season dressing to taste with salt and pepper. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt salt and pepper. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds and pomegranate seeds and pepper. Garnish with almonds and pomegranate seeds They taste wonderful with a sunny-side up egg .
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