Bacon meets veggies. Maybe this is one step closer to satisfying the meat-loving man + vegetarian/health nut woman couples archetype in the world. (That doesn’t much describe me, but I still dig this salad.)
BRUSSELS SPROUT & KALE SALAD
Serves 3-4
1/4 cup lemon juice
1 orange, juiced
1/2 cup olive oil
2 tablespoons dijon mustard
1 clove garlic, minced
12 ounces brussel sprouts
2 bunches kale, de-stemed
1 cup bacon, crumbled (optional)
1/3 cup almonds
1 cup parmesan cheese, shredded
1/2 cup dried cranberries
Salt & pepper
To make dressing, whisk together lemon juice, orange juice, olive oil, dijon mustard, and garlic in a small bowl. Season with salt and pepper.
Place kale and brussels sprouts into food processor and pulse until shredded. Remove from food processor and transfer to a large bowl. Mix in bacon, almonds, parmesan, and cranberries. Toss with dressing.
- ¼ cup lemon juice
- 1 orange, juiced
- ½ cup olive oil
- 2 tablespoons dijon mustard
- 1 clove garlic, minced
- 12 ounces brussels sprouts
- 2 bunches kale, de-stemed
- 1 cup bacon, crumbled (optional)
- ⅓ cup almonds
- 1 cup parmesan cheese, shredded
- ½ cup dried cranberries
- Salt & pepper
- To make dressing, whisk together lemon juice, orange juice, olive oil, dijon mustard, and garlic in a small bowl. Season with salt and pepper.
- Place kale and brussels sprouts into food processor and pulse until shredded.
- Remove from food processor and transfer to a large bowl.
- Mix in bacon, almonds, parmesan, and cranberries. Toss with dressing.
Adapted from Epicurious.