About the Recipe
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Ingredients
2/3 C hazelnuts
1/4 C fresh lemon juice
2 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 C extra-virgin olive oil
1 lb. kale mix, leaves thinly sliced (about 2 small bags from Stick & Feather Farm!)
3/4 lb. brussels sprouts, trimmed and thinly sliced
1 C Gouda cheese, largely grated
1 crisp apple, such as Honeycrisp, cored and cut into matchsticks
6 radishes, halved and thinly sliced (from Stick & Feather Farm! )
Preparation
Preheat oven to 350 degrees F.
Place hazelnuts on a baking sheet and toast for 8-10 minutes, tossing once or twice, until fragrant and the skins have blistered.
Remove nuts from the oven and place in a towel. Rub enthusiastically to remove the skins. Spread the nuts out and allow to cool, then coarsely chop. Set aside.
To make the dressing: whisk lemon juice, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl, then whisk in the oil in a slow, steady stream. Set aside.
Mix together kale and brussels sprouts in a large mixing bowl. Add about 3/4 of the dressing, and use your hands to massage dressing into the greens. Taste and add more dressing as needed. Reserve any leftover dressing for more salad!
Add cheese, apple, and half of the radishes; toss all together to combine and season with more salt and pepper to taste. Top with the nuts and remaining radishes, then serve it up!
Delicious, don't forget to share!
**The dressing can be prepared 3 days ahead; cover and chill. The nuts can be toasted and chopped 1 day ahead; cover and keep at room temperature. Kale and brussels sprouts can be sliced 1 day ahead; place in an airtight container and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.