Chard and Brussels Sprout Salad
From AC member Marissa Stevens. Thanks for sharing Marissa! Find out more recipes on Marissa’s food blog.
If you choose to make this with kale instead, use Italian kale, also called lacinato or dino kale. If you can find Beaufor Extra Dijon mustard – I highly recommend it.
2 teaspoons minced shallot
1 tablespoon smooth Dijon mustard
1 tablespoon lemon juice (preferably fresh)
2 tablespoons extra virgin olive oil
salt and freshly ground black pepper
8 Brussels sprouts, bottom and outer leaves trimmed
2 or 3 leaves green or red chard
2 ounces shredded pecorino cheese
1 ounce toasted, salted almonds, coarsely chopped
Prepare the dressing in the bottom of your salad serving bowl – it’s easier to toss it in to the greens from the bottom. Whisk the shallot, mustard and lemon juice together, then slowly drizzle in the olive oil and whisk until emulsified. Season to taste with salt and freshly ground black pepper
Using a sharp knife, finely chop the Brussels sprouts and chard leaves. Add to the dressing in the bowl and toss to coat. Add about half of the shredded pecorino and toss again.
Top with remaining pecorino and almonds; serve.
Serves 4 as a side dish or 2 really hungry people (yep, we ate the whole thing)