Kale and Brussels Sprout Salad

Kale and Brussels Sprout Salad

Make it with Calivirgin Premium Extra Virgin Olive Oil and Calivinegar Organic Champagne Vinegar

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Kale and Brussels Sprout Salad
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Prep Time 15 minutes
Servings
10 servings
Ingredients
Salad
  • 1 bunch kale
  • 1 pound bag of fresh brussels sprouts
  • 1/2 cup sliced almonds
  • 1/2 cup Pecorino Romano cheese finely grated
Dressing
  • 3/4 cup Calivirgin Premium Olive Oil
  • 1/4 cup Calivinegar Organic Champagne Vinegar
  • 2 tablespoons shallots finely chopped
  • 1/2 teaspoon Dijon Mustard
  • 1/4 teaspoon fresh ground black pepper
  • 1 clove garlic minced
Prep Time 15 minutes
Servings
10 servings
Ingredients
Salad
  • 1 bunch kale
  • 1 pound bag of fresh brussels sprouts
  • 1/2 cup sliced almonds
  • 1/2 cup Pecorino Romano cheese finely grated
Dressing
  • 3/4 cup Calivirgin Premium Olive Oil
  • 1/4 cup Calivinegar Organic Champagne Vinegar
  • 2 tablespoons shallots finely chopped
  • 1/2 teaspoon Dijon Mustard
  • 1/4 teaspoon fresh ground black pepper
  • 1 clove garlic minced
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Remove the rib from the kale, and thoroughly wash. Slice in bite size pieces. Place in a large bowl. Wash and remove any discolored leaves and stems from the brussels sprouts and slice. Place in the bowl with the kale. Add the almonds and Pecorino Romano cheese. Dress before serving.
  2. For the dressing; In a small bowl or a jar, place the Calivirgin Organic Champagne Vinegar, garlic, shallots, dijon mustard, black pepper and whisk of shake in the Calivirgin Olive Oil.
Recipe Notes

The Kale for this recipe has several names. It produces a delicious salad whichever the variety of Tuscan, Lacinato or Dinosaur you choose – all the same, just different names.

Recipe by Carole


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