Brussels Sprout and Kale Salad with Parmesan & Lemon Dressing
This salad is the perfect winter pairing to any hearty dish. You can also replace pancetta with candied pecans and then omit some of the honey in the dressing.
Ingredients
For the Salad:
- ½ cup cooked pancetta approximately 80g before frying
- ¾ lb brussels sprouts trimmed, halved and thinly sliced
- 1 bunch black or curly kale thick centre rib removed and leaves thinly sliced
- ¾ cup coarsely grated or chopped parmesan
For the Dressing:
- 6 tbsp olive oil
- 3 tbsp fresh lemon juice
- 2 tbsp honey
- 1 tbsp dijon mustard
- 2 tbsp finely chopped shallots
- 1 small garlic clove minced
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Combine brussels sprouts and kale in a large bowl.
- Make the dressing by combining all ingredients in a small bowl. Pour over salad. Add ½ of the cheese and toss. Garnish with remaining cheese and pancetta. Let salad sit at room temperature for 30 minutes or in the fridge for a couple of hours. Serve at room temperature for best flavour.
