Kale & Brussels Sprout Salad - CAPATRITI

Kale & Brussels Sprout Salad


The Dressing

  • 2 tbsp. Dijon mustard
  • ¼ cup fresh lemon juice
  • 1 small garlic clove, finely grated
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 tbsp. minced shallot
  • ½ cup Capatriti® EVOO

The Garnish

  • 1 tbsp. EVOO
  • ⅓ cup almonds with skins, coarsely chopped
  • 2 tbsp. honey
  • 1 tbsp. chili powder

The Salad

  • 2 large bunches of Tuscan kale (about 1 ½ pounds total), center stem discarded, leaves thinly sliced
  • 12 oz. Brussels sprouts, trimmed, finely grated or shredded with a knife
  • 1 cup finely grated Pecorino


The Dressing
In a small bowl, combine dressing ingredients and whisk. Set aside.

The Garnish
Heat 1 tbsp. EVOO over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, approx. 2 min. Add honey and stir, approx. 20-30 sec. Then mix in chili powder and remove from heat. Transfer nuts to a paper towel lined plate and allow to cool.

The Salad
Mix thinly sliced kale and shredded Brussels sprouts in a large bowl. Add cheese and toss lightly. Add dressing and toss to coat. Garnish with almonds. Share.


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