Page 61 - Wits' Cookbook
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Kale & Brussels Sprout SaladA friend served it at a pool gathering and it was delicious. Great when first made or when wilted the next day. From Epicurious.Submitted by: Michelle MulcaheyINGREDIENTS1⁄4 cup of fresh lemon juice2 tbsp of Dijon mustard1 tbsp of minced shallot1 small garlic clove, finely grated1⁄4 tsp of kosher salt plus more for seasoning freshly ground black pepper2 large bunches of Tuscan kale (about 1 1⁄2 pounds total), center stem discarded, leaves thinly sliced12 oz of brussels sprouts, trimmed, finely grated or shredded with a knife 1⁄2 cup of extra-virgin olive oil, divided1⁄3 cup of almonds with skins, coarsely chopped1 cup of finely grated PecorinoDIRECTIONS• Combine lemon juice, Dijon mustard, shallot, garlic, 1⁄4 tsp of 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 of oil into a cup. Spoon 1 tbsp of 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.SOUPS & SALADS61


































































































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