Kale and Brussels Sprout Salad

1. 1

   In a food processor fitted with a slicing blade, shred the Brussels sprouts.

2. 2

   Next, shred the kale.

3. 3

   Add the garlic and shallot and shred.

4. 4

   (Alternatively, shred and mince the vegetables with a knife.)

5. 5

   Set aside.

6. 6

   In a large bowl, whisk together the pecorino, olive oil, pine nuts, mustard, lemon zest and juice and salt and pepper to taste.

7. 7

   Add in the shredded vegetables and toss well to combine.

8. 8

   Let the salad sit for 10 minutes before serving to allow the dressing to permeate the greens.

* Per serving · 4 servings · Values may vary.

No additional tips available.