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Brussels Sprouts and Kale Salad

Created by Kchurchill5 on February 1, 2013

SALAD
12 to 16 ounces brussels sprouts, trimmed and shredded or thin sliced (I prefer to thin slice by hand)
1 1/2 pounds kale, stems removed and thin sliced (2 bunches, julienne)
1/3 cup toasted walnuts, rough chopped
1 cup pecorino romano cheese, fresh grated (you can sub parmesan, but pecorino has a nice sharpness)
DRESSING
1/4 cup fresh lemon juice

1 tablespoon dijon mustard
1 tablespoon stone ground mustard (if you can find stone ground, use all dijon mustard)
1 tablespoon shallot, minced
1 1/2 garlic cloves, minced (more or less to taste)
Pinch red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper (or to taste)

Step 1: Dressing ... Add the lemon juice, mustard (dijon and stone ground; or all dijon), shallot, garlic, salt and pepper to a small cup and mix well. Season to taste, you can always re-season later. Refrigerate until ready to use. It is best to let it set a hour or two before using.
Step 2: Walnuts ... I like to toast the nuts in order to bring the flavor out. Just add them to a dry saute pan on medium heat. They take about 2-3 minutes, just make sure to stir often. Once you can smell them ... they are done. Set to the side to cool and lightly chop.
Step 3: Salad ... Kale-when preparing the kale, you need to cut or remove the stem because it is very tough. Hold the cut end and pull the leaves right off down the stem; they will come right off. Then, stack the pieces of kale, roll them up and cut thin slices or strips.
Step 4: For the sprouts-remove any dry or brown outer leaves, trim the stem and cut in thin slices. You can also use a mandolin for this which works very well. Add the sprouts to the bowl along with the kale, chopped nuts, and most of the cheese; then, toss to combine. Leave some of the cheese to finish/garnish the salad.
Step 5: Finish ... Add the dressing, a little at a time. Depending on how well 'dressed' you like your salad; you may not end up using all the dressing. Check for seasoning, and adjust with extra salt and pepper if necessary. Garnish with the extra cheese and ENJOY!