MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Kale & Brussels Sprout Salad
 Categories: Salads, Greens, Nuts, Cheese, Citrus
      Yield: 8 Servings
 
    1/4 c  Fresh lemon juice
      2 tb Dijon mustard
      1 tb Shallot; minced
      1 cl Garlic; fine grated
    1/4 ts Kosher salt;
           - more for seasoning
           Black pepper; fresh ground
      2 lg Bunches of Tuscan kale;
           - center stem discarded,
           - leaves thin sliced
     12 oz Brussels sprouts; trimmed,
           - shredded with a knife
    1/2 c  Extra-virgin olive oil;
           - divided
    1/3 c  Almonds with skins;
           - coarse chopped
      1 c  Pecorino; fine grated
 
  Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 ts salt,
  and a pinch of pepper in a small bowl. Stir to blend; set aside to
  let flavors meld. Mix thinly sliced kale and shredded brussels
  sprouts in a large bowl.
  
  Measure 1/2 cup oil into a cup. Spoon 1 tablespoon oil from cup
  into a small skillet; heat oil over 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.
  
  Slowly whisk remaining olive oil in cup into lemon-juice mixture.
  Season dressing to taste with salt and pepper.

  Do Ahead:

  Dressing, kale mixture, and toasted almonds can be prepared 8 hours
  ahead. Cover dressing and kale mixture separately and chill. Cover
  almonds and let stand at room temperature.
  
  Add dressing and cheese to kale mixture; toss to coat. Season
  lightly with salt & pepper. Garnish with almonds.
  
  Recipe by Susan Spungen
  
  Recipe FROM: Bon Appétit, Nov 2011
  
  Formatted by: Dave Drum, Nov 27, 2011
  
  Uncle Dirty Dave's Archives
 
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