From Once Upon a Chef
Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing
- Makes
- 6
- Ingredients
- 11
9 things you may not have.
Get the recipe at Once Upon a Chef (opens in a new tab)
The method's theirs. Go give them the click.
Ingredients
- 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
- 1 cup coarsely grated Parmigiano Reggiano cheese (plus more for serving)
- 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
Nutrition · per serving
- Calories
- 256 kcal
- Fat
- 20 g
- Fiber
- 5 g
- Sugar
- 3 g
- Sodium
- 432 mg
- Protein
- 10 g
- Cholesterol
- 10 mg
- Carbohydrate
- 13 g
- Saturated fat
- 4 g
As published by Once Upon a Chef.
The method
The steps live at onceuponachef.com. We don't copy them: Once Upon a Chef wrote this recipe, and your visit supports them.