Alright, so far so good for our line up for Christmas Eve Eve. We’ve got the roast beast, the mushrooms, the festive tomatoes… and now, how about a salad?
To be honest, I’ve always resorted to the simple yet oh so wonderful bagged Trader Joe’s spinach salad. I mean, it doesn’t get easier and it’s really good.
This year though, as soon as my neighbor and fellow food blogger, Tina, posted this salad on her site I fell in love. I mean, look at it. So pretty – right?
We tested it out with friends the other night. I brought over 8 servings for 4 people and there was not one morsel left. Score. Bonus that it has some serious health kick to it but doesn’t taste bitter, at all.
I plan on making the dressing, shredding up the kale and brussels sprouts, and toasting the almonds all in advance. Come Christmas Eve Eve night, all I’ll have to do is toss together with the beautiful pomegranate seeds and parmesan.
I’m telling you, festive defined on a plate.
- 1/4 cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon minced shallot
- 1 small garlic clove, finely grated
- 1/4 teaspoon kosher salt plus more for seasoning
- Freshly ground black pepper
- 2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced
- 12 ounces Brussels sprouts, trimmed, finely shredded with a knife
- 1/2 cup extra-virgin olive oil, divided
- 1/3 cup almonds with skins, coarsely chopped (I used slivered with skins on)
- 1 cup finely grated Pecorino cheese
- Pomegranate seeds
- Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded Brussels sprouts in a large bowl.
- Measure 1/2 cup oil into a cup. Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel–lined plate. Sprinkle almonds lightly with salt.
- Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
- Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds and pomegranates.
- DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.
