This is a delicious and fabulous winter salad...even for those who have never eaten kale or think they don't like kale. How do I know that? It was my one risky dish for Thanksgiving this year and it got rave reviews! And this was from a group of 12, men an women, who aren't really into the whole healthy, superfood movement. So this was a bit of an experiment and I was prepared for it to be snubbed next to all of those buttery and rich Thanksgiving stand-bys. Imagine my surprise when I started hearing murmurings around the table about the salad....of all things! I think almost everyone loved it (yes there were one or two holdouts...but I'm convinced they didn't even try it) and had seconds. It was even one of the first leftovers to be finished off. So, I stand by my assessment that this is a phenomenal salad!
It's actually quite simple when you look at the recipe...kale, brussels sprouts, almonds & pecorino dressed with a simple mixture of lemon juice, dijon mustard, shallot & garlic. Voilà! Delicious salad! That being said, there are two steps that can take a bit of time if you don't have the right technique: