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Crunchy Salad

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1/4 cup fresh lemon juice

2 Tablespoons Dijon mustard

1 Tablespoon minced shallot

1 small garlic clove, finely grated or minced

1/4 teaspoon kosher salt or Pinot Blanc Sea Salt

Freshly ground pepper

2 large bunches of Tuscan kale ( 1.5 pounds) or baby arugula. If you are using kale, discard centers and thinly slice leaves.

12 oz Brussels sprouts, trimmed and finely grated or shredded. Trader Joes and Wegmans sells Brussels sprouts shredded.

1/2 cup (divided) Arbequina Extra Virgin Olive Oil from Olive Oil Etcetera or Meyer Lemon Olive Oil from Olive Oil Etcetera

1/3 cup almonds with skins, coarsely chopped or use almond slivers, with the skin

1 cup finely grated Pecorino


Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. In a separate bowl, mix thinly sliced kale and shredded sprouts together.

Measure 1/2 cup oil into a cup. Spoon 1 Tablespoon oil from the cup into the skillet. Heat oil over medium heat, adding the almonds and stirring frequently until golden brown; about 2 minutes. Transfer nuts to a paper towel - lined plate and sprinkle with salt. Let nuts cool.

Slowly whisk remaining olive oil with lemon juice mixture. Season with salt and pepper.

Add dressing and cheese to mixture of greens and toss to coat. Season lightly with salt and pepper. Garnish with almonds.

Do ahead: You can prepare greens and dressing and store separately up to 8 hours in the refrigerator.

*Recipe adapted from Susan Spungen from Bon Appetit