Talley Farms Fresh Harvest


Kale and Brussels Sprout Salad

From sugarandgrace.com


For dressing:

2 Tbs fresh lemon juice 1 Tbs dijon mustard

1 tsp finely minced shallot 1 small clove garlic, finely minced

1/8 tsp kosher salt Pinch black pepper

1/4 c extra virgin olive oil

For salad:

2-3 c thinly sliced kale (approx 1/2 a bunch) 1 lb brussels sprouts, finely shredded

3-4 slices turkey bacon, baked and chopped 1/4 c roasted almonds, chopped

1/2 c Pecorino cheese, finely grated


Combine all dressing ingredients in a small bowl and mix. (Alternatively, I sometimes throw everything in a mini food processor and let it do the chopping.) Add in olive oil, whisking (or processing) until combined.

Mix sliced kale and shaved brussels sprouts in a large bowl. Throw in bacon, almonds, and cheese. Pour dressing over the top and toss salad until all ingredients are distributed throughout.

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