A new salad {recipe}

I get in major salad ruts.We have a side salad almost every night for dinner, and it ends up being pretty much the same thing every night... romaine, carrots, tomatoes and if I feel like it I'll add parmesan cheese and avocado. I usually just switch up the dressing depending upon what the main course is. I switched things up this past weekend using kale and brussels sprouts...and it was delicious!!! I told my husband what I was making and he was convinced that he would hate it, and to his surprise he loved it and even asked when I was going to make it again!

Kale & Brussels Sprout Salad (Bon Appetit Nov 2011)

Ingredients:

1/4 cup fresh lemon juice

• 2 tablespoons Dijon mustard

• 1 tablespoon minced shallot

• 1 small garlic clove, finely grated

• 1/4 teaspoon kosher salt plus more for seasoning

• Freshly ground black pepper

• 2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced

• 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife

• 1/2 cup extra-virgin olive oil, divided

• 1/3 cup almonds with skins, coarsely chopped

• 1 cup finely grated Pecorino

Preparation:

Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon 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 and pepper. Garnish with almonds.