Shredded Brussels Sprouts and Kale Salad

Name: Shredded Brussels Sprouts and Kale Salad
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 lb. Brussels sprouts; 1 bunch kale, stems removed and finely chopped; 2 tbsp. whole-grain mustard; 4 tbsp. fresh lemon juice; 1 ⁄ 2 cup extra-virgin olive oil; Kosher salt and fresh-ground black pepper

Serves
serves 4-6

HELEN ROSNER

A simple salad of raw shredded kale and Brussels sprouts is a refreshing variation on cold weather's ubiquitous vegetables.

Ingredients

1 lb. Brussels sprouts
1 bunch kale, stems removed and finely chopped
2 tbsp. whole-grain mustard
4 tbsp. fresh lemon juice
¹⁄₂ cup extra-virgin olive oil
Kosher salt and fresh-ground black pepper

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Instructions

Step 1

Trim the woody ends off the Brussels sprouts. In a food processor fitted with the shredding disc, process sprouts until uniformly shredded. (If you don't have a food processor, you can slice the sprouts using a mandoline, or very finely by hand.)

Step 2

In a large bowl, whisk together the mustard, lemon juice, and olive oil. Add the kale and shredded Brussels sprouts and toss to coat. Season to taste with salt and pepper.