Ingredients

The following ingredients have 9 Servings
  • 1 pound Brussels sprouts
  • 1 clove garlic, finely minced or grated with a micro plane grater
  • ½ cup extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 4 cups finely shredded Tuscan or lacinato kale leaves, stems removed* See Ingredient Note
  • 1 cup shredded Parmesan cheese or Pecorino Romano
  • 1 small apple, diced or ½ cup dried cranberries
  • ½ cup toasted sliced almonds or another toasted chopped nut of choice* See Tip

Instruction

  • Trim stem end of each Brussels sprout. Remove any loose outer leaves or those with black spots, signs of mildew or pests. 
  • Set up food processor with slicing blade. Turn on motor and drop Brussels sprouts through the feed tube to thinly slice. Alternatively slice as thinly as possible with a sharp Chef’s knife.
  • Combine garlic, olive oil, lemon juice, mustard, salt and pepper in a large bowl and whisk to combine.
  • Add in Brussels sprouts and kale and toss to combine. Before serving, add on cheese, apple or cranberry, and nuts and toss to coat.