Kale and Brussels Sprout Salad
Servings Prep Time
10servings 15minutes
Servings Prep Time
10servings 15minutes
  • 1bunch kale
  • 1pound bag of fresh brussels sprouts
  • 1/2cup sliced almonds
  • 1/2cup Pecorino Romano cheesefinely grated
  • 3/4cup Calivirgin Premium Olive Oil
  • 1/4cup Calivinegar Organic Champagne Vinegar
  • 2tablespoons shallotsfinely chopped
  • 1/2teaspoon Dijon Mustard
  • 1/4teaspoon fresh ground black pepper
  • 1clove garlicminced
  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