Kale and Brussel Sprout Salad
Kale and Brussel Sprout Salad
  • 1 bunch Tuscan Kale
  • 4 cups finely shredded Brussels sprouts
  • 1/2 Cup Sliced Almonds
  • 1/2 Cup Cranberries
  1. Wash the Kale and cut off the stems.
  2. {Chiffonade the Kale}
  3. Stack 3-4 Kale leaves on top of each other.
  4. Roll the stack up tightly and hold it in front of you with one hand.
  5. Starting at one end, make thin slices with your knife to create very slender strips.
  6. To shred the Brussels sprouts, wash them then cut off the stems, halve them and using a very sharp knife, cut them into shreds like you would cabbage.
  7. In a large bowl, toss together the shredded kale, shredded Brussels sprouts, almonds and cranberries.
  8. Add as much dressing (of your choice) as desired and serve immediately.