Recipe courtesy of Nancy Fuller
Save Recipe Print
Total:
20 min
(includes standing time)
Active:
10 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Healthy
Total:
20 min
(includes standing time)
Active:
10 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

In a food processor fitted with a slicing blade, shred the Brussels sprouts. Next, shred the kale. Add the garlic and shallot and shred. (Alternatively, shred and mince the vegetables with a knife.) Set aside.

In a large bowl, whisk together the pecorino, olive oil, pine nuts, mustard, lemon zest and juice and salt and pepper to taste. Add in the shredded vegetables and toss well to combine. Let the salad sit for 10 minutes before serving to allow the dressing to permeate the greens.

My Private Notes

Add a Note
More from:

Fall Produce Guide

Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

Massaged Kale Salad

Recipe courtesy of Aarti Sequeira

Crispy Asian Brussels Sprouts Salad

Recipe courtesy of Jeff Mauro

Roasted Brussels Sprouts and Kale

Recipe courtesy of Ree Drummond

Chile-Rubbed Chicken Breast with Kale, Quinoa and Brussels Sprouts Salad

Recipe courtesy of Marcela Valladolid

Shaved Brussels Sprout and Kale Slaw with Pecorino and Toasted Hazelnuts

Recipe courtesy of Guy Fieri

Arugula and Pear Salad

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories