Fresh Brussels sprout and kale salad

Votes: 1

How to Make - Fresh Brussels Sprouts and Kale Salad

Time: 20 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 272, total fat 24 G., saturated fats 5 G., proteins 9 G., carbohydrates 9 G., fiber 2 G., cholesterol 15 mg, sodium 510 mg, sugar 1 G.

Thanks to the tart lemon flavor, this salad pairs perfectly with fatty meats, such as roast chicken or pork chops. Even those who don't like Brussels sprouts will reconsider after trying this dish. The salad also remains delicious and crisp the next day. If needed, you can substitute walnuts for the pine nuts. If you find the dressing too tart, you can use just 1-2 lemons instead of 3. If desired, try juicing unripe grapes; their acidity is considered milder.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 cups Brussels sprouts
1 large bunch kale, tough center veins removed
1 small clove of garlic
1 small shallot
1 tbsp. finely grated pecorino
1/2 cup olive oil
1/2 cup toasted pine nuts
2 tablespoons Dijon mustard
3 lemons, grate the zest and squeeze out the juice

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Brussels sprouts, kale, Pecorino Romano cheese, Dijon mustard, pine nuts, lemon juice, shallots, garlic

Cooking the dish according to the recipe:

In a food processor fitted with a blade, puree the Brussels sprouts. Then do the same with the kale. Add the garlic and shallots, and chop thoroughly (you can also do this with a knife).
In a large bowl, whisk the pecorino with the olive oil, pine nuts, mustard, lemon zest and juice; season with salt and pepper to taste. Add the chopped vegetables and mix well.