Kale and Brussels Sprouts Salad with Bacon and ParmesanPosted: April 27, 2015
Serving Size : 4
1 tablespoon lemon zest
3 Tablespoons fresh lemon juice
1 Tablespoon Dijon mustard
1 teaspoon shallot — finely minced
1 small clove garlic — finely minced
1/8 teaspoon kosher salt
1 Pinch black pepper
1/4 Cup extra virgin olive oil
1 Tablespoon bacon fat
2 cups thinly sliced kale (approx. 1/2 a bunch) — (2 to 3)
1 lb Brussels sprouts
4 slices bacon — baked and chopped (3 to 4)-m reserve fat
1/4 cup roasted almonds — chopped
2 Tablespoons Rice Parmesan
Blend all dressing ingredients in a blender.
Using slicing blade with food processor, slice all kale. Using grating blade in food processor, grate all Brussels sprouts.
Mix sliced kale and shaved Brussels sprouts in a large bowl. Throw in bacon, almonds, and cheese. Pour dressing over the top and toss salad until all ingredients are distributed throughout.