Recipe: Kale Salad

Kale salad – so last year? Maybe, but I love it all the same.

The trick to eating kale raw in in the olive oil – ensuring it has time to marinate and soak, making the kale tender and enjoyable. Try this kale and brussels sprout salad today!

Ingredients

• 1 lbs of (about 25) brussels sprouts
• 1 1/2 bunches of kale
• 8-10 strips of turkey bacon
• handful of sliced almonds
• 1/2 cup of parmesan cheese

Dressing

• juice from one lemon
• 2 tablespoons of dijon mustard
• 1 shallot
• 2 garlic cloves
• 1/2 cup of olive oil
• salt and pepper

First – wash your brussels sprouts and kale. Next, thinly slice the kale. Grate the brussels sprouts.

Next – set the greenery into a bowl and move aside. Time to cook the turkey bacon. Dice into abut 1/2 inch squares and cook until crispy.

Dressing time!

Put all of the ingredients into your food processor and mix well. That’s it – done.

Mix up everything (once the bacon is cooled) and let sit for about 7 minutes.

Dish out and top with parmesan cheese.

Eat up.

I hope you’ve enjoyed the first five spring salads – they are easy to make and don’t taste like your ordinary salad.

Stop by again to check out the last two salads of this series.