Shaved Kale Brussels Sprouts Salad with Bacon and Parmesan
Chopped kale and shaved Brussels sprouts are tossed in a tangy and zesty dressing made from lemon juice, garlic, shallot. Topped with salty bacon and shaved parmesan, and easy to scale up to feed a larger group, this salad is perfect to make for guests.
Equipment
- Small blender such as a magic bullet
Ingredients
Salad Greens:
- 1 12 ounce bag of chopped kale preferably pre washed
- 1 lb Brussels sprouts thinly sliced
- ½ cup bacon crumbles homemade or store bought
- ½ cup Shaved Parmesan or ¼ cup grated Parmesan
Dressing:
- Juice from 2 lemons
- 1 Garlic Clove
- 1 Shallot
- 1 teaspoon Kosher salt
- 1 teaspoon Finely Ground Black Pepper
- ½ teaspoon Honey
- 1 teaspoon Mustard Optional
Instructions
Dressing:
- In a small blender, such as a magic bullet, blend all the ingredients for the dressing.
Salad:
- Trim the bottom off each Brussels sprouts, then thinly slice the Brussels sprouts. This can also be done with a food processor that has a slicing disk.
- Roughly chop the kale, removing any stems, until the largest pieces are about the size of a quarter.
- In a large bowl, toss the Brussels sprouts, kale and dressing until the dressing is evenly distributed.
- Transfer salad to a serving bowl, and sprinkle with the shaved Parmesan and bacon crumbles.
Notes
The kale and Brussels sprouts can be chopped and tossed together up to three days in advance and stored in a ziplock bag with all the air pressed out.
The dressing can be made up to a week in advance, if it is stored in an airtight container in the fridge, such as a mason jar.
You can toss the greens in the dressing and top with bacon and Parmesan up to an hour before guests arrive. Just be sure to cover it with plastic wrap!
Tried this recipe?Let us know how it was!