Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing
 Be prepared to love this salad of crisp greens, walnuts and lemony Dijon dressing. It tastes like a healthful, crunchy Caesar. Ingredients For the Salad 1 cup walnuts, chopped, plus more for serving 12 oz Brussels sprouts, trimmed and shredded (about 5 gently packed cups after shredding) 1 large bunch (about 12 oz) Tuscan or curly kale, thick center ribs removed, thinly sliced (about 5 gently packed cups after slicing) 1 cup coarsely grated Parmigiano Reggiano cheese, plus more for serving 1 cup walnuts, chopped, plus more for serving 12 oz Brussels sprouts, trimmed and shredded (about 5 gently packed cups after shredding) 1 large bunch (about 12 oz) Tuscan or curly kale, thick center ribs removed, thinly sliced (about 5 gently packed cups after slicing) 1 cup coarsely grated Parmigiano Reggiano cheese, plus more for serving For the Dressing ¼ cup fresh lemon juice, from about 2 lemons ½ cup extra virgin olive oil 1 tablespoon Dijon mustard 2 tablespoons finely chopped shallots, from one large shallot 1 small clove garlic, minced ½ teaspoon salt ¼ teaspoon freshly ground black pepper ¼ cup fresh lemon juice, from about 2 lemons ½ cup extra virgin olive oil 1 tablespoon Dijon mustard 2 tablespoons finely chopped shallots, from one large shallot 1 small clove garlic, minced ½ teaspoon salt ¼ teaspoon freshly ground black pepper Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil or parchment paper for easy clean-up. Bake the walnuts for 5 to 8 minutes, until toasted and fragrant. Keep a close eye on them; they burn quickly. Make the dressing: In a small bowl, whisk together the lemon juice, oil, mustard, shallot, garlic, salt, and pepper. Assemble the salad: Combine the Brussels sprouts and kale in a large bowl, and pour the dressing over top. Toss to combine. Add the most of the walnuts and cheese and toss again. Let the salad sit at room temperature for at least 30 minutes (or up to a few hours in the fridge) to allow the flavors to meld and the vegetables to soften. Taste and adjust seasoning if necessary. Transfer to a serving dish and sprinkle more walnuts and cheese over top, if you like. Serve at room temperature. Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil or parchment paper for easy clean-up. Bake the walnuts for 5 to 8 minutes, until toasted and fragrant. Keep a close eye on them; they burn quickly. Make the dressing: In a small bowl, whisk together the lemon juice, oil, mustard, shallot, garlic, salt, and pepper. Assemble the salad: Combine the Brussels sprouts and kale in a large bowl, and pour the dressing over top. Toss to combine. Add the most of the walnuts and cheese and toss again. Let the salad sit at room temperature for at least 30 minutes (or up to a few hours in the fridge) to allow the flavors to meld and the vegetables to soften. Taste and adjust seasoning if necessary. Transfer to a serving dish and sprinkle more walnuts and cheese over top, if you like. Serve at room temperature. Nutrition Information Powered by Per serving (8 servings) Calories: 256 Fat: 20g Saturated fat: 4g Carbohydrates: 13g Sugar: 3g Fiber: 5g Protein: 10g Sodium: 432mg Cholesterol: 10mg Per serving (8 servings) Calories: 256 Fat: 20g Saturated fat: 4g Carbohydrates: 13g Sugar: 3g Fiber: 5g Protein: 10g Sodium: 432mg Cholesterol: 10mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.