Crunchy Kale and Brussels Salad
Ingredients
- 2-3 cups Brussels Sprouts
- 4-5 cups kale, chopped or ribboned
- 1/2 cup toasted walnut pieces
- 1/4 cup gluten free bread crumbs
Dressing
- 1/2 cup garlic infused extra virgin olive oil
- 2/3 cup fresh lemon juice
- 1 tablespoon dijon mustard
- 1 large shallot, green tips
- 1/8 teaspoon white pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt
- 1/2 teaspoon cumin
Preparation
Toast the walnuts on the stove top in a dry cast iron or skillet on medium heat for about 90 seconds to 2 minutes.
Shred the Brussels sprouts using a cheese grater or purchase them already shredded, or shred them in a blender using the shredding option, then add to a large bowl.
Remove the stems from the kale using a kale stripper.
Chop the kale or ribbon it into bite-size pieces and place it in the large bowl with the shredded Brussels sprouts.
Make the dressing by chopping the garlic and shallots until finely minced.
In a mason jar or small bowl, add the olive oil, mustard, lemon juice, white pepper, black pepper, sea salt, cumin, and shallot tips, and mix well; adjust seasoning if desired and stir or shake well if using a jar.
In the large salad bowl with kale and Brussels sprouts, add the toasted walnuts and dressing, toss to fully coat, then top with bread crumbs and serve.
