It’s a beautiful fall day in Chicago and I’m making a beautiful fall salad. I think I say this all the time but THIS RECIPE IS SO EASY! I really mean it this time. Thin slice kale and Brussles sprouts, top with fresh grated parmesan, almonds, and a lemon vinaigrette and you’re done.
I’m serving this with a simple seared salmon and calling it a day. 🙂
1 bunch kale, thin sliced
6oz brussels sprouts, shredded
1/4 cup parmesan, grated
1/4 cup slivered almonds
1/4 cup lemon juice
1/4 cup EVOO
1/2 shallot, minced
1 garlic clove, pressed or minced
2 Tbsp dijon mustard
S/P to taste
HOW TO DO IT:
Thin slice kale and brussels sprouts and mix together. Top with cheese and almonds.
In small jar, combine lemon juice, shallot, garlic, dijon, and S/P. Let sit in fridge to allow flavors to mix.
I’m using salmon, but a nice lemony herbed chicken would be delicious too.
For the salmon, heat 1 tbsp EVOO in medium pan over medium heat. Season salmon with salt and pepper on both sides. Cook 5-7 min per side and squeeze fresh lemon juice over fillets just before fish is done cooking.