So we ended up hosting Thanksgiving this year the day after I got home from the hospital. Crazy, right? I was all good until about 9:00pm when I had a full on breakdown and started crying- these pregnancy hormones ain't no joke! It is overwhelming being a new mom. I was promptly sent to bed to rest. Before my meltdown I managed to make my favorite salad for our dinner. Truth be told I am not a huge fan of Thanksgiving food, so I always make this salad every year because I know I will love it- Matt he won't touch it but that just means more leftovers for me! It is such a light and fresh salad and is even better the next day as it sits. Toasting the almonds in oil really adds extra flavor and crunch to the salad and I always add extra cheese! I use our mandolin slice the Brussels sprouts really thinly but you could totally use a knife if you don't have a mandolin!
:: K A L E + B R U S S E L S S P R O U T S S A L A D ::
adapted from Bon Appetit
- 1/4 cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon minced shallot
- 1 small garlic clove, finely grated
- 1/4 teaspoon kosher salt plus more for seasoning
- Freshly ground black pepper
- 2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced
- 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
- 1/2 cup extra-virgin olive oil, divided
- 1/3 cup almonds with skins, coarsely chopped
- 1 cup finely grated Pecorino
Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.
Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.