• Liz Talley - Urban Graze

Shredded Greens & Brussels Sprouts Salad

Olive oil

2 Tbsp. coarsely chopped almonds with skins*

1 tsp. lemon juice

1/2 tsp. Dijon mustard

1/4 tsp. minced shallot, or other mild onion

1/4 tsp. crushed garlic

Salt and pepper

2 c. ribbon cut greens such as kale, spinach, chard, beet greens- remove stems

1 c. Brussels sprouts, trimmed

1/4 c. grated Parmesan

Heat 2 tsp. olive oil in a small skillet, add almonds, and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel–lined plate. Sprinkle almonds lightly with salt. Set aside.

Whisk together lemon juice, mustard, shallot, garlic, 1/4 c. olive oil, and season with salt and pepper. Taste and add more olive oil if needed. Set aside.

Shave the Brussels sprouts with a mandoline, or shred with a knife, and combine with greens' ribbons. Toss with dressing, cheese, and almonds.

*Tip: I keep a small hammer in a kitchen drawer for a task just like this. Simply put a few whole almonds in a cloth napkin or baggie and close. Place on a cutting board and tap a few times with the hammer– and voile! You’ve got rough chopped nuts.

Note: If using kale- massage the ribbons with your hands, in 1 tsp. olive oil for 1-2 minutes to soften.

Recipe created or adapted by Liz Talley, Urban Graze

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