Kale, Brussels Sprouts and Walnut Salad

Description

Made with crisp greens, toasted walnuts, chunks of parmesan and a lemon Dijon dressing.

Ingredients

  • 1 cup chopped walnuts
  • 450g Brussels sprouts
  • 400g kale
  • 1 cup grated parmesan
  • 2 lemons
  • ½ cup olive oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoon shallots
  • 1 clove garlic
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  1. Preheat the oven to 175°C. Line a baking sheet with foil for easy clean-up. Bake the walnuts for 5-8 minutes, until toasted and fragrant. Keep a close eye on them; they burn quickly.
  2. Finely chop the sprouts and kale. Combine in a large bowl.
  3. Make the dressing by combining all of the ingredients in a small bowl. Pour over the vegetables. Add most of the walnuts and cheese, reserving some to garnish the platter, and toss well. Let the salad sit at room temperature for at least 30 minutes (or up to a few hours in the fridge) to allow the flavors to meld and the vegetables to soften. Taste and adjust seasoning if necessary. Transfer to a serving dish and scatter the remaining walnuts and cheese over top. Serve at room temperature.