This recipe is based on one of the little cooking vids that appear on my Instagram, with the recipe in fine print in the comments. The original is half shaved Brussels sprouts and half kale, but about the only way I could buy Brussels sprouts this time of year is pre-shaved in a little bag from Whole Foods for like $3.50. Whereas whole bunches of kale cost less. So I used all kale. I like a sweeter dressing, too, so added the maple syrup in the dressing.
Salad ingredients:
1 large bunch kale
3.5 oz., generous 1/2 cup almonds
3-6 shallots, about 3/4 cup, peeled and thinly sliced
kosher salt & freshly ground pepper
2 tablespoons olive oil
Dressing:
1/4 cup olive oil
1/4 cup fresh lemon juice (about 1 large lemon)
2 tablespoons miso
2 tablespoons maple syrup
kosher salt & freshly ground pepper
- Stem the kale and toss it into a sink or bowl of cool water, and let it soak while you prepare the almonds and shallots.
- Place the almonds into a skillet big enough to hold them in one layer, 10- to 12-inches. Toast over medium high heat, stirring and shaking the pan. Transfer to a bowl and wipe out the pan.
- Pour the olive oil into the wiped out skillet and cook the shallots over medium high heat until they are starting to brown, about 8-10 minutes. Season with salt and pepper.
- Lift the kale out of the water and drain well in a colander. Take handfuls of the leaves and place them on a cutting board and slice thinly. Place in a large mixing bowl.
- For the dressing, whisk all the ingredients together in a spouted measuring cup or shake in a small jar with a tight-fitting lid.
- Add most of the almonds and shallots to the kale in the mixing bowl, pour about 2/3 of the dressing over, and toss well. Taste and add as much more dressing as you like (I used all of it), and season with salt and pepper. Top the salad with the remaining almonds and shallots and serve. The dressed salad also keeps well in the fridge for a few days and makes a tasty lunch.
