2 Tbs fresh lemon juice
1 Tbs dijon mustard
1 tsp shallot, finely minced (I didn’t have, just used onion)
1 small clove garlic, finely minced
1/8 tsp kosher salt
Pinch black pepper
1/4 c extra virgin olive oil
2-3 c thinly sliced kale (approx 1/2 a bunch)
1 lb brussels sprouts, finely shredded using a mandolin or sharp knife
3-4 slices turkey bacon, baked and chopped (I used regular! Less processed and tastier)
1/4 c roasted almonds, chopped* (optional – didn’t use)
1/2 c Pecorino cheese, finely grated (I had shredded parmesan, so I just minced it up)
The recipe says to whisk the dressing ingredients. I just put it in a jar and shook it up.
Okay, onward ho! I didn’t actually measure the greens, just cut them and put them in the bowl and tried to get about the same amount of brussels sprouts as kale. I halved the recipe because it’s just two of us. BUT even with half the lemon and other ingredients, I had to add all the olive oil and it was still SO tart!
RATING: 3 with tweaks below
My husband didn’t like this. He thought it should be sweet, like broccoli salad. I don’t know if that would work with the cheese… I thought it was pretty good with the following tweaks. Not great, but pretty good.
* I added 1 more piece of bacon to try to counteract the lemon. Maybe I just had a super tart lemon!
* I also added about 1 tbsp more olive oil.